Monday, August 22, 2011

In the Kitchen: Clams Casino Linguine

(All pictures from How Sweet It Is since hers were way better than mine)
I know it is hard to believe the weather will ever cool down, but this recipe is perfect for those first few nights when Fall beings to flirt with us.
Clams Casino Linguine feels like a recipe you'd find in a 1970's edition of Time Life Cooking, and there is something delicious about eating retro. I got the recipe from How Sweet It Is. She also turns the pasta into a pizza which looks pretty incredible too. I want feedback if you make the pizza. 

Clams Casino Linguine
serves 3-4
2 tablespoons olive oil
1/2 cup chopped red peppers
1/2 cup chopped onions
3 cloves garlic, minced
2 cans minced clams in clam juice, 13 ounces total
1/2 cup dry white wine
2 tablespoons butter
2 slices bacon, fried and crumbled
1/2 pound linguine
1/4 cup parmesan cheese + more for garnish
freshly chopped basil for garnish

Boil a pot of water for pasta and cook according to directions.
While pasta is cooking, heat a skillet on medium heat and add olive oil. Add chopped onions and peppers with a pinch of salt and saute until soft, about 8 minutes. Add garlic and stir for 30 seconds. Add in both cans of clams + juice and bring the mixture to a boil. Add white wine and let mixture simmer for about 5 full minutes. Stir in butter.
Turn heat down to low and add cooked linguine. Toss to allow the noodles to soak up the sauce. Add in parmesan cheese, crumbled bacon and basil.
Serve with additional parmesan and crusty bread.


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