Wednesday, December 26, 2007

The Night after Christmas

Wednesday night after Christmas and all through the house, the only thing moving is the Hallmark ornament on the tree because it’s plugged into a string of lights. A fire is glowing, various cats and dogs are snoring and BUS STOP is on our DVR. I don’t know why Linguini with Red Clam Sauce appealed to me tonight. But it did in a big way! Comfort food helping me through the next two days of work until the weekend. I guess that’s what it is. But what comfort this food is. I’m not sure where this recipe came from but it’s been a staple for years. No cheese on this pasta, please. This is light and fragrant and hits the spot every time you make it.

Linguini with Red Clam Sauce

3 good swirls extra virgin olive oil
3 cloves garlic, sliced thin
4 anchovy fillets, minced
tbsp crushed red pepper flake
1 cup dry white wine
2 cups diced canned organic tomatoes, drained
2 cans chopped clams, drain and reserve ½-¾ cup juice
Salt and freshly ground black pepper
1 pound linguine, cooked al dente
1/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh basil

Swirl the extra virgin olive oil in heavy bottomed saucepan over medium high heat. Add garlic and anchovies and cook until they blend into the garlic. Add crushed red pepper and cook for a few seconds. Add white wine and reserved clam juice and cook until reduces by half, about 3 minutes.
Add the tomatoes and bring to a boil. Reduce heat and cook 10 minutes. Add clams, parsley and basil and serve over hot linguine with lots of crusty bread.

Serves 3.



cook eat FRET said...

i must admit that i am a white clam sauce kinda gal but this sounds just wonderful...

Mary Coleman said...

This is the sauce that will change your mind!

cook eat FRET said...

i'm open to anything! hey, ate dinner at ombi last night. did a 7 course tasting. was so great.

Mary Coleman said...

Next time they do a tasting, let me know. Groom and I would love to go!