[CH] [Fwd: Question]

Doug Irvine (dougandmarie@shaw.ca)
Wed, 28 Jul 2004 19:28:47 -0700 

This was tonight's dinner - Linguini w/Clams, Bacon,
Jalapeno and Garlic - it was quite spicy. Delicious.
Would have been better with pancetta but I couldn't
buy it this time - my Shoprite has stopped selling it
or they were out of it, or just forgot to stock it,
any way you look at it I couldn't find it. Darn. So I
used regular bacon, which of course, wasn't the same.
It was tasty though - that pork fat thing.

Enjoy,


                      *  Exported from  MasterCook  *

                 Linguini w/Clams, Bacon, Jalapeno &
Garlic

Recipe By     : adapted from Tom Douglas' Seattle
Kitchen
Serving Size  : 2    Preparation Time :0:00
Categories    : Chiles                           Main
Dish
                 Pasta

   Amount  Measure       Ingredient -- Preparation
Method
--------  ------------
--------------------------------
    1                    jalapeno pepper -- seeded and
halved
    2      tb            olive oil
                         kosher salt and black pepper
      1/4  cup           bacon (2-1/2 slices) --
chopped
    2      cloves        garlic -- sliced
    2      small         dried chiles -- chopped
    1      10 oz can     whole clams -- soaked in milk
    2      tb            white wine
      3/4  lb            linguini
    2      tb            unsalted butter
    2      tb            flat-leaf parsley -- chopped
      1/2                lemon -- juiced
    1      ts            lemon zest
    2      tb            freshly grated parmesan cheese

Put a large pot of water on to boil. When it starts to
boil, add some salt and then the pasta.

While the pasta is cooking, place the jalapeno on a
hot grill, or in a very hot pan. Brown on both sides.
Let stand and cool. Chop. Set aside.

Put a large saute pan over MED-HIGH heat and heat the
oil. Add the bacon and cook, stirring, until browned
2-3 mnutes. Add the jalapeno, garlic and dried chile
and cook, stirring, another minute. Turn the heat to
HIGH. Drain the clams well. Place in paper towels and
get the liquid off. Then add the clams and the wine to
the pan. Cook about 2 minutes so the clams heat up but
do not cook.

When the pasta is cooked almost all the way, about 1
minute from done, drain well. Add the butter, parsley,
lemon juice, zest to the clam mixture. Toss until the
butter melts into the sauce. In a large serving bowl,
toss the pasta with the sauce and season to taste with
salt and pepper.

To plate: Divide pasta among 4 shallow bowls and top
with parmesan cheese. Makes sure the clams end up on
top of the pasta. Garnish with lemon wedges, if you
wish.
                    - - - - - - - - - - - - - - - - - -


Risa G

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