Chairman of the Board Linguine with Clam Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup extra virgin olive oil |
3 cloves garlic, sliced thin |
pinch crushed red pepper |
2 pounds littleneck clams |
1 cup dry white wine |
3 cups tomato sauce, recipe follows |
1/4 cup chopped parsley |
salt |
freshly ground black pepper |
2 tablespoons chopped oregano or basil |
1 1/2 pounds linguine, cooked to al dente |
parmigiano-reggiano cheese, to taste |
1 loaf crusty bread |
1 tablespoon olive oil |
1/2 cup chopped onion |
2 tablespoons finely chopped garlic |
2 teaspoons salt |
1/2 teaspoon white pepper |
2 1/2 cups chopped, peeled tomatoes with juice |
1/4 cup chopped fresh basil |
1/2 cup chicken stock |
black pepper |
pinch sugar |
Directions:
1. In a hot saute pan, add oil and heat. Add garlic and fry for 2 minutes. Add crushed red pepper and clams and saute for 2 minutes. Add white wine and cook until wine reduces slightly, about 3 minutes. Add tomato sauce and cover and cook until clams open. Add parsley, salt and pepper and oregano or basil. Add pasta to the clam sauce and toss. Pour pasta into a large pasta bowl. Garnish with Parmesan cheese and serve with crusty bread.
2. TOMATO SAUCE:
3. Heat oil in a large skillet and saute onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.
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