Linguine Del Giorno

Name: Linguine Del Giorno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 cup dry white wine (250ml); 24 littleneck clams, rinsed well under cool water; 2 lbs ripe tomatoes (905g); 3 tablespoons olive oil; 1 1/3 cups pancetta, finely diced (or bacon); 2 medium shallots, minced; 1 medium leek, white part only, julienned; 6 garlic cloves, minced; 3 tablespoons Italian parsley, chopped; 1/2 teaspoon crushed red pepper flakes; salt and pepper, to taste; 1 lb linguine, cooked and drained (454g); grated parmesan cheese (for garnish)

Submitted by NorthwestGal

"This is an Italian linguine recipe with clams that are delicately steamed in white wine and served with tomatoes and a pancetta-based sauce with leeks, shallots, garlic and traditional Italian spices."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4-6

ingredients

1 cup dry white wine (250ml)
24 littleneck clams, rinsed well under cool water
2 lbs ripe tomatoes (905g)
3 tablespoons olive oil
1 ¹⁄₃ cups pancetta, finely diced (or bacon)
2 medium shallots, minced
1 medium leek, white part only, julienned
6 garlic cloves, minced
3 tablespoons Italian parsley, chopped
¹⁄₂ teaspoon crushed red pepper flakes
salt and pepper, to taste
1 lb linguine, cooked and drained (454g)
grated parmesan cheese (for garnish)

directions

In a large stockpot, heat the wine over medium heat. Add the clams. Cover and steam for 3 to 4 minutes, shaking the pot occasionally. Begin checking the clams; as they open, transfer them to a colander placed over a bowl (to collect the clam broth). Discard any clams that do not open.
Strain the clam both (from both the cooking pot and the bowl) through a fine sieve lined with cheesecloth into a small bowl; set aside. Remove the shells from the clams; set clams aside.
In a large saucepan, bring 2 quarts (2 L) of water to a boil. Meanwhile, with a paring knife, cut the stems from the tomatoes and make a small X in the opposite ends. Working in batches, plunge the tomatoes in the boiling water and leave them in just until loosened, about 10 to 20 seconds. With a slotted spoon, transfer tomatoes to a large bowl of cold water to cool. Slip off the skins and cut tomatoes in half. Gently but firmly squeeze the seeds from the halves. Dice the tomatoes and set aside.
In a large skillet, heat the oil over medium heat. Add the pancetta (or bacon) and cook, stirring frequently, until browned. Add the shallots, leek, and garlic, and saute until the shallots are soft and translucent.
Add reserved clam broth, parsley and crushed red pepper to the skillet. Bring to a boil. Reduce heat and simmer, stirring, for 5 minutes. Add the reserved clams and diced tomatoes. Season with salt and pepper. Remove skillet from heat.
Add cooked linguine to sauce and toss well. Garnish each serving with chopped pasley and grated Parmesan cheese, and serve immediately while still hot.

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RECIPE SUBMITTED BY

NorthwestGal

United States

This site used to be awesome. It was at the top of its game when it was called Recipezaar, but that was many years ago. The site was purchased by Scripps and belly-flopped into mediocrity. A few of the faithful members remained, hoping to wait out the storm of corporate nonsense. But alas, it never got better and just continued on its terminal path to nothingness. So most of the loyal members have vanished and made homes at better recipe sites.

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