Linguine With Clams

2-6.5 oz cans chopped clams
4 tablespoons extra virgin olive oil
3 or 4 tablespoons fresh parsley, chopped
5 cloves garlic, quartered or halved
1/2 hot red chili pepper or more to taste (or hot pepper flakes)
3/4 to 1 lb linguine

Heat olive oil over medium heat in a pan large enough to eventually also accommodate the pasta.

Add garlic and brown lightly. Add hot pepper and parsley, and simmer for 2 minutes or so. Add clams along with 2/3 of the clam juice and simmer over medium-low heat for about 4 minutes until liquid has been reduce a by a 1/3 or so. (If you prefer a wetter sauce, reduce less.)

Meanwhile cook the pasta. Remove when al dente. Drain. Add to the pan with the sauce and toss well. Serve.

Serves 4

Vremi 15 Piece Nonstick Cookware Set; 2 Saucepans and 2 Dutch Ovens with Glass Lids, 2 Fry Pans and 5 Nonstick Cooking Utensils; Oven Safe

Bacon, Potato and Clam Chowder

1/2 teaspoon olive oil
1/4 lb. bacon, cut into 1/2 inch pieces
1/2 cup diced onion,
1/4 cup chopped celery
1 medium shallot, chopped
1/2 teaspoon beau monde seasoning
1/2 teaspoon ground pepper
1`/2 teaspoon dried basil, crumbled
1 1/2 cups whipping cream
1 large russet potato, peeled, cut into 1/2 inch cubes
1 can baby clams, drained, juice reserved, 10 oz

Heat oil in large pan over medium high heat. Add bacon. Cook until crisp. Stir frequently 5 minutes. Add onion, celery, shallots, beau monde, and pepper and cook until onion softens, stirring frequently, 5 minutes. Mix in basil, reduce heat to medium. Stir in cream, potatoes and clam juice. Cook until potato is tender, about 15 minutes. Add clams to chowder and cook until heated through.

Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.

Serves 2



Cooking with Basil

Cooking with Basil

Manhattan Clam Chowder

4 slices bacon — cut into 1/2-inch dice
2 leeks — white and light green portions, rinsed and finely chopped
3 celery stalks — cut into slices 1/2 inch thick
2 russet potatoes — peeled and cut into 1/2-inch dice
2 garlic cloves — minced
1 can diced tomatoes — (28 oz.) with juices
2 cans clams — minced (each 6 1/2 oz.) juices drained and reserved
Salt and freshly ground pepper — to taste
2 teaspoons fresh lemon juice
2 tablespoons flat-leaf parsley — finely chopped
Chowder crackers for serving (optional)

In a soup pot over medium-high heat, sauté the bacon until browned but not crisp, about 3 minutes. Add the leeks, celery and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes with their juices, 3 cups water and the reserved clam juices, increase the heat to high and bring to a boil.

Reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes. Remove from the heat.

Using a handheld or stand blender, coarsely puree the soup, leaving some texture. Add the clams, season with salt and pepper, and add the lemon juice. Return the soup to medium-low heat and cook gently until the clams are heated through, about 3 minutes. Taste and adjust the seasonings. Add the parsley and stir to combine.

Ladle the chowder into warmed bowls, top with the crackers and serve immediately.

Serves 4 to 6.


Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base

Spaghetti alle Vognole (1)

2.2 lb (1 kg) of fresh clams or mussels
1 lb (455 g) of fresh plum tomatoes
3 1/2 fl oz (100 ml) of dry white wine
1 1/2 oz (40 g) of butter
3 cloves of garlic
5 tablespoons of olive oil
2 tablespoons of freshly chopped parsley
1 tablespoons of freshly chopped oregano
salt and pepper
spaghetti for 4 people

Rinse the fresh clams in cold water and scrub the shells with a brush. Discard any open clams. Leave the clams to soak in cold water for 10 minutes, rinse and drain. Set aside.

Prepare a bowl of boiling water and add the tomatoes. Leave for 30 seconds then drain and rinse under cold water. Remove the skin from
the tomatoes and discard. Roughly chop the tomatoes with a sharp knife.

Bring a large pan of water to the boil (for the spaghetti).

At the same time heat the olive oil in a large frying pan, peel and finely chop the garlic. Add the garlic to the hot oil and fry for 2 minutes over a medium heat, stirring constantly so that the garlic does not burn. Add the chopped tomatoes and the white wine and stir all of the ingredients together. Carefully add the clams and season with the salt and pepper. Cover the pan with a lid and gently steam the clams until they open up. This should take about 3 minutes.

At the same time, add the spaghetti to the pan of boiling water and cook until al dente (7 – 8 minutes). Drain well. Add the chopped oregano to the clam sauce and stir well. Add the pasta to the frying pan and mix with the sauce. Add the chopped parsley and the butter. Cook for 1 minute, tossing the pasta with the sauce. Remove the pan from the heat and serve immediately.

Serves 4


Bialetti Trends Collection 5 Quart Pasta Pot, Charcoal