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Linguine with Clam Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/27/03 : Linguine with Clam Sauce
"Linguine with Clam Sauce"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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To our Troops Thanks, We Love You!
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1/4 cup olive oil
1/4 cup butter or margarine
3 tablespoons finely chopped parsley
1 large clove garlic, minced or pressed
3 medium size tomatoes, peeled, seeded, chopped
1/4 teaspoon each salt and crumbled oregano leaves
1/8 teaspoon pepper
A few drops of liquid hot pepper seasoning
3 to 4 dozen small hard shell clams, cleaned
2 tablespoons water
About 6 ounces hot cooked linguine or spaghetti
In a frying pan, heat olive oil and butter over medium high heat. Add parsley and garlic and sauté, stirring occasionally, for 1 to 2 minutes. Add tomatoes, salt, oregano, pepper, and hot pepper seasoning. Simmer gently, stirring occasionally, for about 10 minutes; then reduce to lowest heat to keep warm. Meanwhile, put clams and water into kettle. Heat, covered, just until clams open; remove from heat. Lift clams from kettle and drain briefly (reserve clam juices in bottom of kettle). When cool enough to handle cut whole clams from shells by severing hinge or adductor muscles (reserve some clams in their shells for garnish, if desired). Add shucked clams to warm tomato sauce. Line a wire strainer with 1 layer of cheesecloth. Pour reserved clam juices from kettle through strainer and add to tomato sauce (discard cheesecloth). Reheat sauce briefly and serve immediately, spooning it over hot linguine and garnish with reserved whole clams. Serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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