Last week we talked about Provisioning: Seafood. I promised my favorite clam recipe and why Fawkes stores are never out of at least three cans. Of course, it’s always best if you can get fresh, but in a pinch, if this is in your pantry, I guarantee a meal meant for royalty.
Linguine with Red Clam Sauce
4 cloves garlic, minced
3 bay leaves, divided
2 tbsp. olive oil
1 c. chopped onion
3 (6 1/2-ounce) cans minced clams, undrained
2 (six-ounce) cans tomato paste
½ cup chicken broth
½ cup Chablis or other dry white wine
1 1/2 teaspoons dried whole basil
1 teaspoon salt
1 teaspoon dried whole thyme
1/2 teaspoon ground red pepper
½ teaspoon pepper
¼ teaspoon ground white pepper
1 (16-ounce) package linguine
1/3 cup chopped fresh parsley (optional)
Sauté garlic and 2 bay leaves in olive oil in a large saucepan over medium heat two minutes, stirring often. Add onion, and sauté 6 minutes or until tender and brown, stirring frequently
Drain clams, reserving 1 c. clam juice; discard remaining juice. Set clams aside. Combine the liquids, including reserved clam juice with the tomato paste, stirring until mixed and add to the pan. Stir in the remaining bay leaf, and next 9 ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Cook linguine according to package directions. Drain and set aside.
Add clams to tomato sauce; simmer five minutes. Discard bay leaves. Place linguine on a warm platter, and top with sauce. Sprinkle with chopped parsley, if desired. Yield: six to eight servings.
What’s your favorite pasta sauce?