 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Linguine with Clams, Bacon and Tomato is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
1/4 pound sliced bacon, cut crosswise into 1/2 inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16 ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about 1 1/2 cups)
1/3 cup chopped flat leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red pepper flakes
3/4 pound linguine
In a large frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon and pour off all but 2 tablespoons of the fat. Reduce the heat to moderately low. Add the garlic and cook, stirring for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will be tough. Taste the sauce and salt if needed. In a large pot of boiling water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 or 3 minutes so the pasta absorbs the liquid.
Serves 4.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|