Subj : E-Z PASTA - 10 To : All From : Dave Drum Date : Sun Feb 05 2023 06:00:35 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Linguine & Clams w/Fresh Red Sauce Categories: Pasta, Seafood, Vegetables, Cheese, Herbs Yield: 4 servings Salt & black pepper 1 lb Linguine 2 tb Extra-virgin olive oil 1 lb Cherry tomatoes 3 cl Garlic; thin sliced 12 oz (2 cans) whole clams; juices - reserved 2 tb Unsalted butter 1/2 c Fresh grated Parmigiano- - Reggiano; more as garnish 1/2 c Chopped fresh curly or flat - leaf parsley; more as - garnish Red-pepper flakes; garnish - (opt) Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta. Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in ΒΌ cup more pasta water if a thinner sauce is desired. Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper. Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using. By: Kay Chun Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Bars ask me to come in when they're short rent money. --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .