Victoria's Linguine with Clam Sauce...... YUM!


My daughter made this for us during our visit to the Cape this weekend....it was really fast and easy, and incredibly tasty. She is truly a chip off the old block!  I think the only thing I enjoy more than cooking is watching my daughter cook....

Anyway, here is the recipe - simply cook the linguine to the box instructions.  This recipe served 4 comfortably.  Can I say though, that the seafood market by my daughter on Cape Cod is totally amazing!  We got 3 lbs of little necks and a pound and a quarter of absolutely gorgeous tuna for only $27 bucks!  The Tuna was only $9.95 a lb, and in that day!  gonna pan sear it in Sesame Oil tonight....yum..

Ingredients:

3 lbs fresh little neck clams
1 pkg Campari Tomato's quartered (Slightly larger than Cherry Tomatoes, which can be used if you can't find Campari)
1 onion, diced fine
6 slices bacon, cooked till crisp
1 cup white wine
6 cloves garlic, crushed and diced
1/4 cup, packed, chopped flat leaf parsely
2 large pieces of jarred roasted red pepper, diced rough.
Pinch of red pepper flakes

Instructions:

Simmer the sauce....
Cook bacon in large saute pan, remove bacon, saving drippings, and place on a paper towel on plate to drain.  Pour off excess drippings, leaving only about a tbs.
Heat water, and cook pasta to instructions - should take about 20 minutes total.
Add onions and garlic to drippings, and saute over medium high heat till tender, about 5 minutes.
Deglaze pan with white wine, stirring to get up the brown bits.
Add tomatoes, and let simmer for about 5 minutes till they release their liquid and start to break down.  Add clams, and bacon,  and cover over medium heat for about 6 minutes, till opened.
Uncover, add parsley, a pinch of pepper flakes, and the roasted red peppers and let simmer till pasta is done - about 5 or 6 minutes.  A bit of white wine can be added to add liquid volume if need be, but it should be fine.

Serve clams and sauce over linguine, and DON'T forget the crusty bread for the amazing sauce!  I served this with an awesome French Grenache mix that really complimented the mild spice of the sauce.


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