• Original Creations

    Fettuccine with Clams & Scallops

    August 5, 2018 /

    Heavy pasta sauces have never been my style personally; For that reason, I am always looking for ways to create new dishes that are on the lighter side and can be made in a relatively short period of time. Fettuccine with Clams & Scallops is not only delicious, but is also surprisingly easy to throw together in a pinch.

    The secret ingredient that really brings this dish together is Anchovy Paste, which provides a subtle, but necessary depth of flavor your guests can’t quite put their finger on. Other than that and fresh seafood, the handful of remaining ingredients are ones you probably already have in the house, and who doesn’t love that? 

    Fettuccine with Clams & Scallops
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    Ingredients
    1. 3 TBSP Butter
    2. 1/4 Cup Olive Oil
    3. 7 Cloves of Garlic (smashed and sliced)
    4. 1 Shallot (small diced)
    5. 20 Cherry Tomatoes (Red & Yellow)
    6. 1 DZN Clams
    7. 6-8 Scallops
    8. 1.5 TSP Anchovy Paste
    9. 2/3 Cup White Wine (Chardonnay)
    10. 2 Cups Chicken Stock
    11. Fresh Parsley (garnish)
    12. Salt & Pepper (to taste)
    13. 1 LB Fettuccine
    Instructions
    1. Salt a large pot and boil water. Add Fettuccine and cook for 2 minutes less than package instructions- the pasta will finish cooking in the sauce later.
    2. Scrub and soak clams, setting aside until later.
    3. In a medium pan (medium/high heat), add olive oil and saute garlic and shallots until light golden brown. Add a few shakes of crushed red pepper (optional), anchovy paste, and cherry tomatoes. Stir for a moment, then add white wine- reduce by half, and add in 1 TBSP of butter. Cook for 3-4 minutes or until tomatoes have begun to break down.
    4. Add chicken stock and bring to a boil. Lower the heat, add salt and pepper, and continue to simmer for about 6-8 more minutes until flavors are well- combined.
    5. Add clams to broth mixture along with one more TBSP of butter and cook until all clams have popped open and are fully cooked.
    6. In the meantime, pat dry scallops and season on both sides with salt and pepper. Add 1 TBSP of butter into a different pan over medium/high heat and sear scallops (depending on size) for 2-4 minutes on each side. Set aside for plating.
    7. Remove the clams from the pan to make room for adding back in the pasta, which will finish cooking in the sauce. Top with fresh chopped Parsley and toss.
    8. Plate the pasta and the sauce and top with the clams, scallops, and more parsley. Serve hot.
    saristotle https://saristotle.com/
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  • Original Creations

    Linguini with White Clam Sauce

    June 22, 2018 /

    Linguini with White Clam Sauce is arguably my favorite dish of all time. Even from the time I was a young child and didn’t eat seafood, I always looked forward to when my mother would make this for dinner. 

    While the recipe has changed over the years, this has remained a favorite and is always a go-to meal the entire family enjoys. Something about this dish reminds me of loved ones gathering around a dinner table, telling stories and laughing together, which adds nostalgia to the already delicious meal.

    Between the fresh garlic, white wine, butter, and light essence of a shellfish broth, you really can’t go wrong.

    Linguini with clams is a simple dish to prepare- even for a beginner, but goes a long way from a presentation standpoint. Your friends and family will believe you put in much more effort than you actually did- and those kind of meals are always the best kind!

    Linguini with White Clam Sauce
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    Ingredients
    1. 1 LB Linguini
    2. 12-15 Fresh Littleneck Clams
    3. 1/4 Cup Extra Virgin Olive Oil
    4. 6 Cloves Fresh Garlic (smashed & sliced)
    5. 2/3 Cup White Wine (Chardonnay)
    6. 4 TBSP Salted Butter
    7. 1 10oz Can of Bumblebee Whole Fancy Baby Clams
    8. 1 1/2 Cups Chicken Stock/Broth (College Inn)
    9. 1 TBSP Fresh Chopped Parsley
    10. Salt, Black Pepper, & Hot Pepper Flakes (to taste)
    Instructions
    1. Heat a large pot of water until boiling in advance (the sauce itself cooks relatively quickly so the water should be hot and ready beforehand).
    2. Scrub clam shells and transfer into a bowl of cold water *(see notes). Drain water and replace with fresh water every so often to remove any sand from the bottom of the bowl.
    3. In a medium saute pan, heat and add extra virgin olive oil. Once oil is hot, add fresh garlic to the pan, stirring often for approximately 2-3 minutes or until a light golden brown. Add 3-4 shakes of hot pepper flakes to the garlic oil and stir for another 45 seconds or so to incorporate.
    4. Add white wine and deglaze the pan, cooking for another 3-4 minutes or until reduced down.
    5. Add 2 Tablespoons of butter. Once melted and well- combined, pour the juice (only) from the canned baby clams into the pan along with the chicken stock/broth and bring to a simmer.
    6. Add linguini to the pot of boiling water, stirring occasionally until just under "al dente" (the noodles will finish cooking in the sauce later).
    7. Add the additional 2 tablespoons of butter to the saute pan and cook for 2-3 more minutes to infuse flavors together.
    8. Drain the fresh clams and add to pan, covering with a lid to steam. After 2-3 minutes, add fresh parsley, salt, pepper, & canned baby clams, stirring to well-combine. Cover with lid again until the clams pop open. Simmer for another minute or two to complete the cooking process and allow flavorful broth to penetrate the clams.
    9. Remove clams and set aside for topping. Add pasta to broth mixture and stir for another minute until the pasta is "al dente."
    10. Transfer the pasta and any remaining juices onto a serving platter and top with clams and fresh parsley. Serve hot.
    Notes
    1. *Adding black pepper to the bowl of fresh clams is known to help them spit out more sand than standard tap water
    saristotle https://saristotle.com/
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