LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE
Steps:
- Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
- Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
- In a small bowl, combine all ingredients, to taste.
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
BAGNA-CAUDA BUTTER (WITH GARLIC AND ANCHOVIES)
Steps:
- Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring until the garlic becomes toasty brown and the anchovies dissolve (about ten minutes). Let cool completely.
- Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley. Refrigerate until firm enough to shape into a log.
- Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a tootsie roll. Refrigerate for up to one week, or freeze for up to six months.
LINGUINE WITH CLAMS AND BAGNA CAUDA BUTTER
Recipe Courtesy Michael Chiarello 2007 I had posted the recipe for the bagna cauda butter. Guessed on the cooking time...
Provided by Japanese Delight
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta.
- While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
- Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately.
Nutrition Facts : Calories 995.1, Fat 35.6, SaturatedFat 16.2, Cholesterol 215.4, Sodium 435, Carbohydrate 78.8, Fiber 3.2, Sugar 2.5, Protein 69.9
CREAMY BAGNA CAUDA
Steps:
- Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel. In a large heavy saucepan over medium-high heat, add cream and garlic cloves; bring just to a boil, lower heat to medium, and cook, stirring constantly to prevent scorching or boiling over, approximately 15 minutes or untilthe cream has thickened and reduced by half (approximately 1 cup). Remove from heat and let cool slightly. In another saucepan, melt the butter (or olive oil). Mash anchovies with a fork and add to butter, along with cayenne pepper and parsley; cook until the anchovies dissolves into a paste, about 5 minutes. Put the reduced cream, garlic cloves, and anchovy mixture into a blender and purée until the mixture is very smooth. (The recipe may be made ahead to this point.) In a saucepan, reheat the Bagna Cauda at a very slow simmer, stirring constantly, but do not let it boil. Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again. Dip vegetables into the Bagna Cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat. Makes 6 to 8 servings (1 1/2 cups).
LINGUINE AND ZUCCHINI WITH BAGNA CAUDA SAUCE
Provided by Ruth Cousineau
Time 25m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook garlic with anchovies in oil in a 12-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Add cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lemon juice and season with salt and pepper.
- Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente, adding zucchini 2 minutes before pasta is ready. Drain, then toss with sauce.
LINGUINE WITH CLAMS
This is one of my favorite meals. This goes great with a salad and some garlic bread.
Provided by Cristina
Categories World Cuisine Recipes European Italian
Time 58m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
- Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
- Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.2 g, Cholesterol 62.6 mg, Fat 10.1 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 75.5 mg, Sugar 0.9 g
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