11/11: Linguini with White Clam Sauce & Beans-n-Greens Salad

Makeuptalk.com forums

Help Support Makeuptalk.com forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Jun 17, 2004
Reaction score
Linguini with White Clam Sauce

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

1/4 cup extra-virgin olive oil

1 teaspoon red pepper flakes

4 to 6 cloves garlic, finely chopped

1 tin flat fillet of anchovies, drained, 6 or 7 fillets

2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried

1 cup dry white wine

1 cup clam juice or chicken stock

1 can (15 ounces) fancy whole baby clams

1 lemon, zested

1 pound linguini, slightly undercooked, about 6 to 7 minutes

1/4 cup chopped parsley leaves

Lots of black pepper and some coarse salt

Crusty bread, for mopping

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices

Beans-n-Greens Salad

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Yield: 4 servings

TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.

1 head escarole, chopped

1 head green or red leaf lettuce, chopped

1 (15-ounce) can cannellini beans, drained

1/2 red onion, chopped

2 cloves garlic, minced

2 tablespoons sugar

1/4 cup red wine vinegar

1/3 cup extra-virgin olive oil

Salt and pepper

Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.

In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.


Latest posts