• E-Z PASTA - 10

    From Dave Drum@1:18/200 to All on Sat Feb 4 13:46:08 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Linguine & Clams w/Fresh Red Sauce
    Categories: Pasta, Seafood, Vegetables, Cheese, Herbs
    Yield: 4 servings

    Salt & black pepper
    1 lb Linguine
    2 tb Extra-virgin olive oil
    1 lb Cherry tomatoes
    3 cl Garlic; thin sliced
    12 oz (2 cans) whole clams; juices
    - reserved
    2 tb Unsalted butter
    1/2 c Fresh grated Parmigiano-
    - Reggiano; more as garnish
    1/2 c Chopped fresh curly or flat
    - leaf parsley; more as
    - garnish
    Red-pepper flakes; garnish
    - (opt)

    Bring a large pot of salted water to a boil over high
    heat. Cook the pasta according to package directions
    until 3 minutes shy of al dente. (It will finish cooking
    in the sauce; pasta should be toothsome but not
    crunchy.) Reserve 1 cup of the pasta cooking water, then
    drain pasta.

    Meanwhile, once pasta is cooking, in a large skillet,
    heat oil over medium. Add tomatoes, season with salt and
    pepper, and cook, stirring occasionally, until they
    soften and start to pop, about 5 minutes. Stir in garlic
    until fragrant, about 1 minute.

    Add reserved clam juice (you should have about 1 cup)
    and stir to scrape up any browned bits on the bottom of
    the skillet. Add sauce, pasta, 1/2 cup of the pasta
    water and the butter back to the large pot, and cook,
    stirring vigorously, until sauce is thickened and pasta
    is al dente, about 3 minutes. Stir in ΒΌ cup more pasta
    water if a thinner sauce is desired.

    Turn off the heat and stir in the clams, cheese and
    parsley. Season with salt and pepper.

    Divide pasta among bowls and garnish with cheese,
    parsley, black pepper and red-pepper flakes, if using.

    By: Kay Chun

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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