Sunday, March 20, 2011

Linguine & Clams with Red Sauce

We had this delicious dinner after being inspired to cook more with clams after the paella. The sauce is an original recipe that we made up together and it turns out simple, yet flavorful, and doesn't over power the delicate clams. This will be a regular on our menu! Enjoy!

1 thick sliced chunk of pancetta, diced
1 small shallot, minced
2 cloves garlic, minced
1/2 small onion, diced
1/4 cup white wine
2 jars/can of Diced Tomatoes
2 tbsp tomato paste
1 tsp anchovy paste
1 bay leave
2 tbsp capers
2 tbsp lemon juice
12 little neck clams (or other small clam)
4-6 oz Linguine
Salt and pepper, to taste

In a skillet render fat from diced pancetta at low to med heat for about 7 minutes. Remove pancetta bits from pan and reserve for later. Add garlic, shallot, and onion and saute 7 minutes. Deglaze pan by adding wine for 3 minutes. Add tomatoes with juice, tomato paste, anchovy, and bay leave. Season with salt and pepper. Reduce for 20 minutes uncovered.

Add clams to sauce and cover for 10 minutes or until shells open. Remove shells as they open. Add linguine to boiling water for 6 minutes. Drain and finish cooking in the sauce. Add lemon juice and capers. Remove bay leave before serving. Enjoy!

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