Tuesday, August 21, 2007

Lesson Learned

In spite of the torrential rain, I had lovely evening with Mr. Pleasant and Ms. A. Morgan last night. While Mr. Pleasant's linguine with clam sauce was a winner, Ms. Morgan and my attempt at beer, sun dried tomato and olive quick bread...well, by the end of the evening it was affectionately known as "the doorstop in the trash". What's a culinary adventure without some failure, right?

But, for the success of the night, the recipe follows. Note that it comes from the American Heart Association Cook Book, so don't feel too guilty eating it. Unfortunately, this got gobbled up before any pictures could be taken.

Linguine with White Clam Sauce
from Am. Heart Assn. Cookbook

1/2 c. dry white wine
1 8-oz. bottle clam juice
8 oz. linguine
2 Tbsp. olive oil
1/2 c. finely chopped onion
4 cloves garlic, minced
2 Tbsp. flour
2 6.5 oz. cans minced clams, drained and rinsed
2 Tbsp. finely chopped fresh parsley
2 Tbsp. grated Parmesan cheese

In a small saucepan over high heat, combine wine and clam juice. Boil, uncovered, until mixture is reduced to 1 1/4 cups. Cook linguine according to package directions, omitting salt. Drain and set aside. Pour olive oil into a small nonstick skillet over medium-high heat. Add onion and sauté until translucent. Add garlic and sauté 2 more minutes. Stir in flour and cook 1 minute. Whisk in hot clam juice mixture and stir until thickened. Add drained clams and parsley. Cook 2 minutes, stirring constantly, or until clams are thoroughly heated. Divide pasta into four equal portions. Spoon sauce over pasta, sprinkle with Parmesan and serve immediately.
Yield: 4 servings

1 comment:

Katherine said...

I think it's telling that the recipe came from Epicurious and the positive reviews came from people who had completely altered the recipe -- leaving out a title ingredient like olives, for example. Live and learn! :-)