Saturday, April 23, 2011

Linguini with Clams


  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Anchovy Paste
  • 2 lbs Long Neck Clams (washed)
  • 1 lb Spinach Linguini
  • 1 Pint of Cherry Tomatoes
  • 1 Bell Pepper (chopped)
  • 1 Shallot (chopped)
  • 5 Cloves of Garlic (minced)
  • 1 Cup Dry White Wine
  • 1 tsp. Fresh Ground Pepper
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 1 Tbsp. Dry Oregano
  • 3 Tbsp. Butter (chopped)
adapted from Rachel Ray's recipe
  1. In a large pan, heat your olive oil over medium heat and add tomatoes, onions, garlic, bell pepper and anchovy paste.
  2. Once onions have softened, add oregano, crushed red pepper, and fresh ground pepper and continue to cook for 5 minutes.

     3. While mixture is cooking, bring a large pot of water to a boil and cook spinach linguini.
     4. After mixture is finished cooking, add wine and butter and reduce for 5 minutes. 

     5. Add clams to mixture and cover with lid and cook until clams open (about 10 minutes)

    6. After clams open, toss with pasta to coat with sauce and transfer to serving dish.


     7. Enjoy!!! (I sprinkled on some freshly grated Parm)

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