Friday, April 26, 2013

Cooking with Cecilia Brainard - LINGUINE WITH CLAMS


This is a great recipe for Linguine with Clams!


1 1/2 lbs Linguine
8 tomatoes, chopped
1 tbsp red chili peppers, finely chopped
Clams, 50 + fresh or
   6-6 1/2 oz cans whole baby clams
3/4 cup olive oil
1/4 cup butter
10 cloves garlic, finely chopped
1/2 cup parsley, chopped
1/4 cup oregano, chopped
1/4 cup basil, chopped
1/4 cup thyme, chopped
1 lemon, large

Prepare linguine, al dente, lightly salted, drained. Saute in large skillet: olive oil, butter, garlic, parsley, oregano, basil, and thyme. Do not burn herbs! Reduce heat as soon as soft. Add clams. Continue to saute over low heat for 2 minutes or until fresh clams open. Squeeze in the juice of a large lemon. Add tomatoes and peppers. Simmer for 5 minutes. Add linguine and serve with parmesan cheese and garlic bread. (serves 6-8)

Note: Cecilia uses dried crushed chiles, not fresh chilis. She will sometimes use frozen clams (from Trader Joes).  This is easy to fix once you have all the ingredients. You could prepare the "sauce" before hand and cook the noodles last minute, if you want to serve at a particular time. Serve with hot French bread and good white wine. Yum!!!!

Read also:
Cooking with Cecilia- Pancit Bihon Guisado, Filipino rice noodle dish
Cooking with Cecilia Brainard - Quiche
Cooking with Cecilia Brainard - Linguine with Clams
Cooking Lengua Estofada
Food Essay - Fried Chicken Caribbean-style
How I Learned to Make Leche Flan (or How I Met my Husband)
Cooking with Cecilia - Leche Flan (Vietnamese Style) 
Recipe of Balbacua Cebuana from Louie Nacorda
Easy Filipino Recipes from Maryknollers
Cooking with Cecilia - Beef Bourguignon 
Cooking with Cecilia - Chicken Soup for my Bad Cold
Cooking with Cecilia - Short Bread Cookies and Friar Tuck in my Kitchen!

tags: food, wine, pasta, seafood, linguine, Cecilia Brainard

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