Sunday, November 11, 2012

Linguine with Clams

Linguine with Clams
Serves: 2 -more if you don't inhale it :-)

Oh man are you in for a treat, this dish came out sooo freaking good we couldn't stop eating it until it was completely gone!

2 cans of chopped clams
1 jar of clam juice
5-6 roasted garlic cloves in olive oil (See recipe:)
Fresh parsley
Linguine (I use dreamfields low carb pasta - its fantastic)
2 Tablespoons butter, plus 1 tablespoon 
Bay leaves
1 Shallot - minced
2 teaspoons anchovy paste
Parmesan Cheese - freshly grated
crushed red pepper
Panko bread crumbs
1/2 cup white wine
1/4 cup heavy cream


In a bowl placed minced shallot, a pinch of crushed red pepper, chopped parsley, garlic cloves (minced) salt and pepper into a bowl.

Then take a large skillet, place a few tablespoons of oil and butter, and heat on medium high. Add the anchovie paste and stir into oil for a few minutes.

After its cooked for a few minutes, add in your minced spices and garlic. Cook for several minutes, keep stirring.

Then add your white whine and allow it to cook down for a few minutes. Open your cans of clams and drain them. Pour your drained clam juice, along with the 2 bottles of clam juice into the pan. Add bay leaves.

Once your liquid has reduced by half, place your linguine in a pot of boiled, salted water, and cook until al dente - don't cook completely through - it will finish in the sauce.

Then take your remaining parsley and chop finely. add about 1/2 cup of panko bread crumbs and a pinch of crushed red pepper, salt and pepper. Then in a small skillet heat remaining 1 tablespoon of butter till melted, add bread crumb mixture and toast. Once golden brown, turn off heat and reserve.

Then add your chopped clams to the skillet and heat thoroughly.

Drain your pasta, do not rinse, and add to your skillet turning to coat. Remove your bay leaves.

Once plating, add the bread crumb mixture on top. Then serve with crusty bread to soak up the deliciousness. 

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