[CH] Tonight's Dinner - Mama Caragiulo's Linguine w/White Clam Sauce

RisaG (radiorlg@yahoo.com)
Sat, 13 Sep 2003 17:33:08 -0700 (PDT) 

This was tonight's dinner. It was really good. Quick
to make too. I served it with my famous Garlic Herb
Bubble Loaf.

Yummy!

 *  Exported from  MasterCook  *

               Mama Caragiulo's Linguine w/White Clam
Sauce

Recipe By     : adapted from Chef du Jour #7,
Sarasota, FL
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Pasta
                Quick                           
Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   4      tbsp          olive oil
   1      lg            onion -- finely chopped
   3      cloves        garlic -- crushed
   1      cup           fish broth -- * see note
   1      10 oz can     whole clams -- drained &
reserved
   1      lb package    linguine
   4      tbsp          fresh flat leaf parsley --
chopped
                        salt and pepper -- to taste
   2      oz            unsalted butter
   1                    ripe chile -- minced**

Heat oil in a saucepan; add onions and cook gently,
stirring frequently for 5 minutes, until soft, but not
brown.

Stir in the garlic, broth and reserved juices with
salt to taste. Add a generous grinding of black
pepper. Bring to a boil, stirring, then lower heat.
Cover pan and simmer sauce gently for 20 minutes,
stirring occasionally.

Meanwhile, put linguine into a pot of rapidly boiling
salted water for 9-12 minutes depending on
manufacturer. Cook until al dente.

Add clams, butter and chile  to simmering sauce.
Simmer for 5 minutes in saucepan. Do not overcook
clams or they will become tough.

Drain linguine. Add sauce and finely chopped parsley
to the sauce and heat through, season with salt and
pepper. Pour drained pasta into saucepan and stir
until pasta is evenly coated. Serve immediately and
sprinkle with more chopped parsley.

My change:

Drizzle final plate with a bit of extra-virgin olive
oil before serving. 

DO NOT SPRINKLE WITH PARMESAN CHEESE.


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NOTES : Risa's notes:

* Original recipe calls for dry white wine. If you
have that, use it. I used a Knorr Fish Broth bouillon
cube and mixed it with some water. If you have fresh
clam juice, you can use that too.

** I used a West Virginia Pea chile which is like a
pequin and just as spicy. Use a jalapeno or some
crushed red pepper flakes, or you can omit if cooking
this for folks who are not chile-heads.

RisaG
http://www.geocities.com/radiorlg


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