Linguine With Clam Sauce and Vegetables |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Linguine topped with a garlic wine clam sauce and fresh vegetables. Ingredients:
2 dozen cherrystone clams or 1 dozen quahog clam |
1 tablespoon peanut oil |
1 tablespoon unsalted butter |
8 -10 asparagus spears |
6 -7 white mushrooms |
1 medium zucchini |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 large tomato |
2 tablespoons olive oil |
1/8 tablespoon unsalted butter |
1 medium onion |
2 teaspoons fresh oregano |
8 garlic cloves |
1/2 cup dry white wine |
1/2 teaspoon black pepper |
1 teaspoon salt |
1 lb pasta |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
parmesan cheese |
Directions:
1. Shuck clams reserving the liquid. Remove the meat from clams and add to the liquid. Stir to remove sand and lift clams one at a time. Cut in half using scissors. Place in clean bowl. Let clam liquid rest then pour over the piece leaving behind the residue.
2. Vegetables:.
3. Heat oil and butter in skillet. Add all vegetables except tomato. Add salt and pepper. Saute over high heat for 2 minutes. Add tomato and toss lightly.
4. Clam Sauce:.
5. In a large skillet, heat olive oil and butter. Add onion and saute for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes uncovered. Add clams and pepper allow to boil then set aside.
6. Pasta:.
7. Add tsp salt to boiling water. Add pasta and cook al dente. Scoop out 6oz of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c juice from clam sauce. Mix well.
8. To serve:.
9. Arrange pasta on large serving dish. Spoon on clam sauce. Then arrange vegetables on top and garnish with parmesan cheese. Serve immediately.
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