MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Linguine & Clams With Fresh Red Sauce
Categories: Pasta, Seafood, Vegetables, Cheese, Herbs
Yield: 4 Servings
Salt & black pepper
1 lb Linguine
2 tb Extra-virgin olive oil
1 lb Cherry tomatoes
3 cl Garlic; thin sliced
12 oz Whole clams (2 cans);
- juices reserved
2 tb Unsalted butter
1/2 c Parmigiano-Reggiano;
- fresh grated,
- more as garnish
1/2 c Fresh parsley;
- chopped, more as garnish
Red-pepper flakes;
- for garnish (optional)
Bring a large pot of salted water to a boil over high heat. Cook
the pasta according to package directions until 3 minutes shy of al
dente. It will finish cooking in the sauce; pasta should be
toothsome but not crunchy. Reserve 1 cup of the pasta cooking
water, then drain pasta.
Meanwhile, once pasta is cooking, in a large skillet, heat oil over
medium. Add tomatoes, season with salt and pepper, and cook,
stirring occasionally, until they soften and start to pop, about
5 minutes. Stir in garlic until fragrant, about 1 minute.
Add reserved clam juice (you should have about 1 cup) and stir to
scrape up any browned bits on the bottom of the skillet. Add sauce,
pasta, 1/2 cup of the pasta water and the butter back to the large
pot, and cook, stirring vigorously, until sauce is thickened and
pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta
water if a thinner sauce is desired.
Turn off the heat and stir in the clams, cheese, and parsley.
Season with salt and pepper.
Divide pasta among bowls and garnish with cheese, parsley, black
pepper, and red-pepper flakes, if using.
Recipe by Kay Chun
Recipe FROM:
https://cooking.nytimes.com
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