If you’re a fan of pasta with shellfish then you can’t go wrong with Mario Batali’s Linguine with Clams.Speaking of Mario, I’ve been enjoying the old reruns of Molto Mario on the the new
Cooking Channel on cable, have you seen it yet? Although it’s owned by the Food Network it’s a refreshing change from all the competitions and the other over done shows that go on there.
What you’ll love about this recipe is the light garlicky tomato and wine sauce that the clams and pasta bathe in, the flavors are amazing together!
Here’s the recipe which I slightly adapted. You might even want to consider this for Fathers Day, it’s that good!Linguine with Clams
3 tablespoons kosher salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced, I used 10
1 pound littleneck clams, scrubbed, I used 4 1/2 pounds, this was a main dish
1 tablespoon plus 1 teaspoon red pepper flakes, I used a little less but added more on my plate
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped I added some basil too.
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced, I used 10
1 pound littleneck clams, scrubbed, I used 4 1/2 pounds, this was a main dish
1 tablespoon plus 1 teaspoon red pepper flakes, I used a little less but added more on my plate
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped I added some basil too.
Here’s what you do:
In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
Of course you’ll need some crusty garlic bread to sop up all that yummy sauce, so here’s the recipe!
Garlic Bread with Herbs
1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed into a paste with a pinch of salt and olive oil
2 tablespoons each of chopped fresh parsley and basil
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil
2 garlic cloves, mashed into a paste with a pinch of salt and olive oil
2 tablespoons each of chopped fresh parsley and basil
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil
Preheat oven to 375 degrees F.
For the bread, stir together the butter, mashed garlic, and herbs in a small
bowl and season with salt and pepper. Cut open the bread lengthwise and spread the garlic mixture over the halves. I cut mine in quarters so it was easier to fit on the baking sheet.
drizzle with a little olive oil. Bake for 15 minutes or until nicely golden.
Happy Fathers Day to all the Dads out there!
Since this is a summer version of a turkey dinner how about a Grilled Sweet Potato Salad to serve on the side?
I like using corn, green onions, red and yellow pepper rings along with my sweet potatoes, but this time I added some asparagus and string beans that I had in my fridge. Toss everything in olive oil, seasoned with salt and pepper and just grill them all up!
After all the veggies are grilled up, shuck your corn and place everything on a platter and garnish with chopped parsley, chives or whatever fresh herbs you like, and then drizzle your salad with a Homemade Vinaigrette, here’s mine;
Take a store bought pie crust, roll it out, and with a 3 inch cookie cutter make as many rounds as you can. Place them on a baking sheet, prick them with a fork, and bake about 8-10 minutes at 400 degrees, times may vary, you just need them to be golden brown. This step could be done ahead of time and kept in the freezer until ready to use.
Make sure you let your chicken rest for 10 to 15 minutes before cutting into it.
I served the salad along side this Asparagus and Ricotta Tart for a meatless meal we had during the week. I had leftover blanched asparagus from my salad so I put them to good use and made this.
For Easter I decided to do a brunch, something different than the norm, it turned out to be a very relaxed form of entertaining, I can’t wait to do it again! Food was served buffet style and we all ended up eating in my sun room with all the windows open, it was a beautiful spring day.
For “something sweet” I made a glazed lemon pound cake, cinnamon rolls and a fresh strawberry quick bread.
I recently purchased a huge jar of fig paste that was out of this world from a middle eastern store in the city, I couldn’t believe it was only $5.00! Loaded with figs and much thicker than a jam, it worked perfectly, I’m going back for more.
Having run 6 miles that morning my husband justified the meal that was to come. He quickly called his brother and invited him over for dinner who became giddy with excitement. I cooked up some bucatini, made a salad, and warmed up some nice crusty bread.
No fancy china here, just two brothers sharing a meal together recalling memories of their mom.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
