Linguine con Vongole Piccante Salsa (Linguini with Spicy Clam Sauce)

Linguine con Vongole Piccante Salsa

(Linguini with Spicy Clam Sauce)

(Italy)

serves 4

This is a spicy version of linguini with clam sauce, 1/2 a teaspoon of red pepper flakes will provide a mildly spicy dish but the temperature can be turned up by adding additional red pepper flakes during the cooking or you can serve with the recommended amount of red pepper flakes and serve it accompanied by additional red pepper flakes on the side so diners can control the spiciness themselves.

Ingredients

1 pound dry spaghetti or linguini

3 -  6 1/2-ounce cans minced or whole clams

1/4 cup extra-virgin olive oil

2 tablespoons softened butter

6 cloves garlic, finely minced

1/2 teaspoon red pepper flakes (or to taste)

1 28-ounce can whole tomatoes (San Marzano tomatoes preferred), drained, and hand crushed

2 tablespoons of tomato paste

1/4 cup finely chopped fresh basil leaves

2 tablespoons finely chopped Italian flat-leaf parsley, plus additional for garnish

Kosher or sea salt (to taste)

Freshly ground black pepper (to taste)

Preparation

1.  Bring a large pot of salted water to a rolling boil over high heat.  Add the pasta and cook until al dente stage.  Drain the pasta. and set aside.

2.  Drain the clams reserving 1/2 cup of the clam juice.

3.  In a large sauté pan over medium heat bring the olive oil to the ripple stage and add the butter. When the butter melts add the garlic and cook, stirring, until fragrant, do not allow it to brown, about 2 minutes. Add the pepper flakes and cook, stirring,  for 30 seconds more.

4.  Add the reserved clam juice and the crushed tomatoes.  Increase the heat and bring to a boil.

5.  When the clam juice/tomatoes come to a boil lower the heat to accomplish a gentle simmer, stir in the tomato paste, cover and cook the sauce at a simmer for 15 minutes.

6.  If there are large chunks of tomato still in the sauce and it's not to your liking, crush them using a potato masher to achieve the consistency you prefer.

7.  Stir the clams, basil, and parsley into the sauce. Bring back to a simmer and season with salt and pepper to taste.

8.  Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.  

9.  For service either divide the sauced pasta among warmed service bowls garnished with additional chopped parsley or, for a family style service, plate the sauced pasta on a large service platter garnish with additional chopped parsley and serve.

Next Week's Posting: Risotto alla Milanese

Lou’s Manhattan Clam Chowder

Serves 8

(America)

Coming from New York and living on Long Island in a time when fresh clams were very inexpensive, dad grew up eating various versions of Manhattan Clam Chowder made from the fresh clams that were abundant in his youth.  This version was developed over the years to compensate in flavour for the years of living in places were fresh clams were either unavailable or very pricey (since you buy them by the pound and pay, primarily, for shell) and he had to use canned clams.  The cayenne pepper successfully compensates for that  loss  of fresh clam flavour and adds a spicy sub-tone to this chowder.

Ingredients

4 ounces of salt pork or bacon, cut into small pieces or about 2 healthy tablespoons of bacon grease

1 cup minced yellow onion

2 tablespoons of finely chopped flat-leafed parsley

½ teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 bay leaf

2 cups minced celery

1 cup minced green pepper

3 (16 ounce ) cans chopped clams (juice reserved)

16 ounces of clam juice (juice reserved from the chopped clams supplemented by bottled clam juice to make 16 ounces) 

1(1-pound, 12-ounce) can Italian-style tomatoes, chopped (liquid reserved)

2 6 ounce can of tomato paste

4 cups diced red potatoes (cleaned, skin on)

8 cups water

2 tablespoons butter

salt and pepper, and cayenne pepper to taste

Preparation

1.  In a large, heavy soup pot over medium heat cook salt pork/bacon until it begins to render fat (or melt the bacon grease).  Add onions,  parsley, and black pepper.  Cook, stirring,  for about 5 minutes until onions soften (do not allow to brown).

2.  Add Bay leaf, minced celery and green pepper.  Cook, stirring, for 15 minutes.

3.  Add 8 ounces of the clam juice, reserved liquid from the tomatoes, the diced potatoes, and the water.  Simmer for 25 minutes after the mixture begins to simmer.

4.  Add the chopped clams, tomatoes, remaining 8 ounces of clam juice; stir in the tomato paste and the cayenne pepper.  Simmer for 15 minutes.

5.  Add the butter, stir to combine butter into the chowder.  At this point taste and correct seasoning (salt, pepper, cayenne) to taste.

6.   Continue to simmer for about 2 hours, uncovered, to allow the liquid to reduce and change what would be a soup to chowder.  Serve with crust bread and/or oyster crackers.

Next Week's Posting: Zuppa Pomodoro  di Toscano(Tuscan Tomato Soup)