(Click PHOTO to enlarge and then back arrow to return to original size)
Hi everyone,
I hope your Passover and Easter holidays were wonderful.
I had my son home for an 11 day visit, so life was good for me. Since my son couldn’t be home for Thanksgiving and Christmas last year; in one week I made a full Thanksgiving dinner, Christmas Eve “Feast of the Seven Fishes” dinner and Easter dinner.
In addition to all his other favorite foods.
Let’s just say it was a busy week in the kitchen, but a labor of love.
And would you believe, after all of that and a few nights out to dinner, we still needed a few more dinner ideas to prepare for the rest of the week.
I immediately thought of one of my “new” favorite recipes that I must tell you about.
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I have mentioned before that I belong to a variety of food groups on Facebook; where we exchange recipes and have conversations about family and food. It is a wonderful experience for people like me who love to cook.
Not only do I get new recipes to try, but I have also met the nicest people. Bob and I have even met some of these people in person and we have become good friends.
I met our friend Richard Roselli, on his website,
Italian Men and Women Who Love to Cook
This website has terrific members not only sharing great recipes, but also sharing family holiday traditions with one another.
And Richard has also just launched a new business that has become a great success.
Creative Cookies and Confections, Inc.
Visit his website, here is the link below.
https://m.facebook.com/CreativeCookiesandConfections
If you need cookies for any occasions, he is the one to call.
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One of my other Facebook friends, Len Boccassini also has a website.
Visit his website, here is the link below.
On this website you will find a vast variety of recipes.
It was Len’s website where I found one of my new favorite recipes and I want to share it with you today… with Len’s blessing.
“Aggie’s Spicy Linguine in White Clam Sauce”
I love clams and linguine and I love spicy so this is the perfect combination for me. I just made a little tweak with adding chorizo sausage instead of a habanero pepper- hope you don’t mind Len.
You have to try this if you LOVE seafood.
This is a winner! Enjoy
Len has so many fantastic recipes on his website, you have to check it out.
I hope you make Spicy Linguine with Clam Sauce and LOVE it as much as I do.
Ciao!
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Until my next post, make every day a celebration!
Stay well,
Diane
This is Len’s photo from his website that I fell in love with and knew I had to make this dish…
The photo at the top of this page is my rendition of this dish.
How delicious does that look?
Who could resist?
So here is the recipe…
Ingredients:
8 oz. linguine
12 to 24 little neck clams, rinsed and scrubbed
1 lb. pre-shelled clam meat
½ cup dry white wine
¼ cup clam juice
¼ cup plus 1 tbsp. fresh flat leaf parsley, divided
½ tsp sea salt divided
1 tbsp. unsalted butter
1 tbsp. minced garlic (about 3 cloves)
½ to 1 tsp red pepper flakes
¾ cup unsalted diced tomatoes
½ onion, chopped
1 habanero pepper, minced – I used chorizo sausage instead*
Oregano to taste
Chopped basil to taste
Grated cheese
Preparation:
Cook pasta according to package directions using ¼ tsp salt. Drain well
Meanwhile, in a pot over medium heat, melt 1 tbsp. unsalted butter.
I lightly sauteed some chorizo in the butter*
Add the clams, clam meat, garlic, onion and red pepper flakes and sauté until garlic is fragrant, about 1 – 2 minutes.
Add tomatoes, wine, clam juice, ¼ cup parsley, habanero (I used chorizo), oregano, basil and remaining ¼ tsp salt and increase heat to medium-high and bring to a simmer.
Cover and cook just until the clams open about 10 minutes – NOTE- TO AVOID OVERCOOKING, START CHECKING THE CLAMS AFTER 8 MINUTES AND REMOVE THEM AS THEY OPEN, TRANSFERRING TO A BOWL
Discard any unopened clams and stir cooked clams back into the pot
Stir in the pasta and toss well.
Garnish with remaining 1 tbsp. parsley and top with grated cheese
COOKS NOTE: * indicates my changes
Have fun cooking!
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Dishing With Diane 