Linguine With Clam Bolognese |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In ' On Top of Spaghetti...' by Johanne Killeen and George Germon Ingredients:
1/4 cup extra virgin olive oil |
1/3 cup finely chopped onion |
1/3 cup finely chopped carrot |
1/3 cup finely chopped celery |
2 teaspoons finely minced fresh garlic |
1 tablespoon finely chopped fresh flat-leaf parsley |
1/3 cup dry white wine |
1 cup finely minced fresh clams with their juice |
1 2/3 cups pureed canned tomatoes |
1 chopped fresh hot pepper (or 1/4 t. cayenne) |
fresh ground black pepper |
1 lb dried linguine |
4 -6 tablespoons unsalted butter, at room temperature |
homemade toasted breadcrumbs (optional) |
Directions:
1. Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.
2. Cook the vegetables over medium heat until soft without browning, about 10 minutes.
3. Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.
4. Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.
5. Bring to a boil, decrease heat, and simmer gently for 15 minutes.
6. Bring a large pot of water to a boil for the pasta.
7. When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.
8. Cook at a rapid boil, stirring frequently, until al dente.
9. Drain pasta and add to the saute pan.
10. Toss with 4 tablespoons of butter, or more to taste.
11. The sauce should be glossy and clinging to the strands of linquine.
12. Serve immediately with the bread crumbs.
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