Linguine with Clam Sauce
by Brian Dakks
White Clam Linguine
This pasta classic- linguine with clam sauce is so tasty, you might think you were dining at the neighborhood Italian restaurant. Serve with Garlic Bread and a tossed salad. Linguine with Clam Sauce (White and Red) *4-6 servings White Clam Sauce Ingredients: 1/4 cup extra virgin olive oil 3 cloves garlic, sliced thin Pinch of crushed red pepper 1 cup dry white wine 1 cup bottled clam stock 1½ pounds littleneck clams, scrubbed 2 tablespoons cold, unsalted butter Salt and freshly ground black pepper 1 pound linguine, cooked to al dente 1/4 cup chopped flat leaf parsley 1 tablespoon chopped oregano 1 loaf crusty bread, sliced Preparation: Heat oil in a medium stockpot over high heat. Add garlic and cook for a minute. Add crushed red pepper and cook for a few seconds. Add white wine and clam stock and cook until the mixture reduces by half, about 3 minutes. Add the clams, cover the pot and cook until the clams open. Discard any that do not. Remove the clams with a slotted spoon to a bowl. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Plate in large shallow bowls and serve with lots of sliced bread. Red Clam Sauce Ingredients: 1/4 cup extra virgin olive oil 3 cloves garlic, sliced thin 2 anchovy fillets Pinch of crushed red pepper 1 cup dry white wine 2 cups diced tomatoes 1½ pounds littleneck clams, scrubbed Salt and freshly ground black pepper 1 pound linguine, cooked to al dente 1/4 cup chopped flat leaf parsley 1 tablespoon chopped fresh basil 1 loaf crusty bread, sliced Preparation: Heat the oil in a medium stockpot over high heat. Add garlic and anchovy and cook for a minute. Add crushed red pepper and cook for a few seconds. Add white wine and cook until wine reduces by half, about 3 minutes. Add the tomatoes and bring to a boil. Add the clams, cover the pot and cook until the clams open, discarding any that do not. Remove the clams with a slotted spoon to a bowl. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half; season with salt and pepper. Return the clams to this mixture. Stir in the pasta, parsley and basil until combined. Plate in large shallow bowls and serve with lots of sliced bread. Original Linguine with Clam Sauce Recipe *Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'. The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results. The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how youre doing.* |
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