Thursday, December 6, 2012

PASTA: This recipe can be used for any pasta of choice. It is a change of pace from the heavy cream or tomato sauce that usually accompany pasta.


LINGUINE WITH SWEET PEPPER AND CLAMS AND WINE SAUCE:

 

 

 
1 lb. linguine or other pasta                                        

1 lb. clams or mussels in shells

peppers & sauce ingredients:

    2 each red and yellow peppers, seeded and diced
    1 sprig each of tarragon, chervil and thyme  + 1 bay leaf
    3 tbsp. dry vermouth
    2 tsp. white wine vinegar
    4 tbsp. butter   
    6 shallots, finely chopped

1 ¼ cups dry white wine                                             

bouquet garni—a cheese cloth bag containing:

    8 to 10 black peppercorns                          
    1 celery stalk
    4 to 6 stalks of tarragon and basils              
    2 bay leaves

sea salt and fresh ground black pepper

1 tbsp. chopped fresh basil leaves to garnish  

 

 

 

Rinse and scrub the clams or mussels in cold running water. Transfer to a large pot. Add   white wine and bouquet garni bag and bring mixture to a boil. Simmer for 5 minutes, shaking the pan occasionally. Strain the clams through a muslin-lined sieve and reserve cooking liquids, discarding any clam that has not opened. Remove most of the clams from their shells and reserve. 

 

Cook pasta in a large pot of salted water until al dente. Drain and reserve.    

 

Melt 2 tbsp. butter in a saucepan over medium heat to cook peppers and shallots with the herbs for several minutes, or until softened. Add vermouth and cook, uncovered, for 3 minutes or until reduced in volume. Add vinegar and cook 1 minute more or until evaporated. Add the reserved clam cooking liquid and simmer, uncovered for about 10 minutes. Remove the herb sprigs. Add salt and pepper to taste, and the reserved clams.
Stir in remaining butter; then add pasta and toss well. Serve at once, sprinkled with chopped basil.

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