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Penne alla Vodka
Being in catering for a living, I have been exposed to some of the best chefs, restaurants, and foods in the country and have been fortunate enough to enjoy a variety of cuisines on a regular basis. Doing so has made me more picky, as I have a lot to compare to, however, it has also reminded me that some of the best food you can find is in the comfort of your own home or in that of your families.
One recipe our family always looks forward to is my Mother-in-Law’s Vodka Sauce, which, in my opinion is one of the best I’ve had. When she shared her recipe with me I could not believe how simple it was and is now something I make often for my own family.
This Penne alla Vodka recipe is completely “fool proof” and comes out delicious every time. As a bonus- you can easily double or triple the recipe and freeze for a rainy day. It only gets better with time!
Penne alla Vodka
Prep Time 15 minutesCook Time 1 hourServings 6Ingredients
- 6 Cloves Fresh Garlic Smashed & Chopped
- 1 Small Yellow Onion Small Diced
- 1 Stick of Butter
- 1/4 Cup Plain Vodka
- 2 Jars of Classico Four Cheese Pasta Sauce
- 1/2 Cup Grated Parmesan or Romano Cheese
- 3/4 Quart Heavy Cream
- 1/2 Cup Chicken Stock
- Salt & Pepper To Taste
- 1-2 LBS Pasta (Your Choice)
Instructions
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In a large pot over medium-high heat, melt down one stick of butter
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Add chopped garlic & onions to melted butter and saute for a minute or two until translucent
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Add vodka and reduce down for 2-3 minutes
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Add both jars of pasta sauce and chicken stock and bring to a simmer
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Add in cheese and heavy cream and bring to a simmer and lower heat
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Let cook for roughly another hour until sauce is flavorful and thick
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While sauce is cooking, cook pasta to package instructions until "al dente"
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Toss pasta in the sauce, & top with extra parmesan cheese. Serve hot!
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Escarole & Bean Soup
WOW it’s been a while.
Since my previous post so much has happened. At the top of that list was our engagement, and it turns out planning a wedding is far more time consuming than one might expect! Unfortunately for that reason, perfecting recipes, photographing, editing, and posting content for the blog was pushed to the back burner (pun intended) for a while.
The good news? I am officially back in action and have a very special recipe for my Escarole & Bean Soup to share with you all, and conveniently, just in time for the chilly East Coast winter upon us.
I was introduced to Escarole and Beans for the first time by my mother in-law and grew to love it quickly. I then realized how simple of a dish it was to prepare and made it my own, using my standard preparation techniques. It has since become a staple in our house and is incredibly satisfying, especially on these cold winter nights!
Escarole & Bean Soup
Prep Time 30 minutesCook Time 1 hourTotal Time 1 hour 30 minutesServings 6Ingredients
- 1 TBSP Butter Salted
- 3 Cloves Fresh Garlic Peeled and lightly smashed
- 1 Stick Hard Pepperoni Cut into four thin triangles
- 1 Can Small White Beans Drained and lightly squeezed
- 2 Boxes Chicken Stock
- 1 Rind Reggiano Parmesan Cheese
- 1 Head Escarole Thoroughly rinsed and chopped
- 1/2 LB Acini de Pepe Pasta
- Salt & Pepper To taste
- Grated Romano Cheese For topping
Instructions
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Run fresh escarole under cold water and scrub thoroughly as it tends to carry a bit more soil and debris than other lettuces. Dry out on a towel while preparing the remaining ingredients. Chop escarole and set aside.
In a dutch oven pot over medium heat, melt down butter and add fresh garlic and cut pepperoni pieces, stirring often to avoid over-browning.
Add drained white beans and stir together to coat well. Add both boxes of chicken stock and Parmesan Cheese rind. Bring to a boil.
Lower heat to a simmer and add in chopped escarole. Cover partially with a lid and let cook down for another 30-40 minutes.
Add pasta, salt, and pepper to soup pot and stir every few minutes. After the first 2-3 minutes, turn the flame off to avoid overcooking the pasta. Once pasta is "al dente," fish out garlic cloves and top with a spoonful of Grated Romano Cheese.
Recipe Notes
Sarah’s Favorites:
College Inn: Chicken Broth
Board Head: “Traditional Pepperoni” Stick
Goya: Small White Beans
Ronzoni: Acini de Pepe
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Traditional Sunday Gravy
Arguably the biggest Italian staple of them all is the Traditional Sunday Gravy.
Just about every household has their own version of this dish, and they will all make sure you know that theirs is the best because it came from their Great Italian Grandmother or however the story goes (we get it- yours is the best ever), but for anyone looking for a standard “go-to” recipe, this one is definitely a safe bet.
There are several variations of a typical Sunday Gravy, which all come down to the type of tomatoes and which meats you are using.
San Marzano tomatoes are from a specific region in Italy with rich volcanic soil and are known to be the best for good reason. With low seed counts, a sweet balanced flavor, and low acidity, these plum tomatoes are the perfect choice for a red sauce.
Traditionally, meatballs and sausage- hot or sweet (or both) are used, but for the adventurous- often times short ribs or Braciole (stuffed and rolled flank steak) are added to heighten the appeal. For this particular recipe, I am using Beef meatballs and Sweet Italian Sausage, which to me, are really all you need for a successful dish.
While most Italian cooks toss the pasta in a thin layer of red sauce prior to the official “saucing,” and top off with a dollop of fresh Ricotta before serving, I have recently had this served in an unconventional way at a nearby restaurant (Ariane Kitchen & Bar- Verona, NJ) who toss their pasta in Ricotta first and top off with the gravy after. I think it’s safe to say, there’s no going back! Simply remove the “al dente” pasta from the cooking water into a bowl of seasoned fresh Ricotta to lightly coat the pasta. Top off with the red sauce, sausage, & meatballs and serve hot immediately or make a day ahead and let the gravy settle for maximum results. Enjoy!
Traditional Sunday Gravy
Prep Time 30 minutesCook Time 4 hoursTotal Time 4 hours 30 minutesServings 8Ingredients
- 3 28oz Cans Organic San Marzano Plum Tomatoes Hand crushed
- 3 TBSP Butter
- 1.5 Cups Chicken Stock
- 1/4 Cup Olive Oil Extra Virgin
- 1 Yellow Onion
- 10 Cloves Fresh Garlic Smashed & Chopped
- 6 Links Sweet Italian Sausage Skin on
- 12 Meatballs Beef
- 1 TSP Sugar
- 3 Fresh Basil Leaves
- Salt, Pepper, Crushed Red Pepper, & Onion Powder To taste
- Fresh Seasoned Ricotta For topping
Beef Meatballs
- 2 LB Ground Beef 80/20
- 1 Cup Grated Parmesan Cheese
- 4 Cloves Fresh Garlic Minced
- 2 Cups Seasoned Italian Breadcrumbs
- 2 Eggs
- 1 Oz Olive Oil Extra Virgin
- 5-7 Leaves Fresh Basil Chopped
- 1/4 Cup Fresh Parsley Chopped
- 1/4 Cup Half & Half
- 1 TSP Garlic Salt
- 1.5 TSP Onion Powder
- 2 TSP Salt To taste
- 1 TSP Black Pepper To taste
Instructions
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FOR MEATBALLS: Combine all “dry” ingredients together (including garlic & herbs) until well blended. Incorporate mixture with ground beef and add in eggs, oil, and half & half until evenly combined- being careful not to overwork or over-handle the meatballs and form into golf-ball sized spheres. For best results, bring all of the ingredients to room temperature before forming the meatballs. Bake meatballs for 15-20 minutes in a 350 degree oven.
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In a large silver or dutch oven pot over medium-high heat, drizzle with olive oil and brown sausage on all sides. Remove onto a paper towel lined plate and set aside.
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Add onion, garlic, & 1 TBSP of butter to the same pot, keeping the remaining oil and stirring continuously to prevent burning. While the garlic and onions are cooking, hand crush the tomatoes and pour into the pot once the garlic and onions have begun to turn a light golden brown. Reduce heat to very low.
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Once sauce has begun to warm through, add meatballs and sausage back in along with the onion powder, salt, pepper, sugar, chicken stock, and remaining butter.
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For the remaining 3.5-4 hours, adjust seasoning as necessary. If gravy is too acidic, add butter, chicken stock, and/or sugar (carefully) as necessary until desired taste is achieved. Add fresh basil leaves in during the last half hour.
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Serve over choice of pasta with fresh Ricotta and grated Parmesan cheese.
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Chicken Francese
When life hands you lemons, make Chicken Francese!
Don’t get me wrong, ordering this at a good Italian restaurant is (almost) always a safe bet, but there is just no comparison to cooking it at home when done properly.
In an era where it seems everyone is into trendy dining and trying new options outside the box, this dish proves that the classics will always prevail and with no exception, belongs in the recipe box of any home chef.
Every time Chicken Francese is served for dinner in my household, it begs the question- why don’t we make this more often?! And a good question it is.
The process of shallow frying is simple- even for a beginner, and the sauce requires little time or effort to put together. Whether you are making this for an intimate date night or a larger crowd, the recipe can be easily be stretched to accommodate a party of any size.
While I highly recommend making this fresh “day of,” if need be, the chicken can be fried a day ahead, which is a definite time saver when preparing dinner for your guests. Let’s face it, whether it be the cooking itself or the cleanup, time always seems to get away prior to entertaining. Or maybe it’s just me?!
Chicken Francese
Prep Time 15 minutesCook Time 45 minutesTotal Time 1 hourServings 6Ingredients
- 6 Boneless Skinless Chicken Breasts Sliced Thin
- 1 Cup All Purpose Flour
- 3 Eggs Beaten
- 3/4 Cup Olive Oil
- 1/4 Cup White Wine Chardonnay
- 1/4-1/2 Fresh Squeezed Lemon Juice To Taste
- 1 Cup Chicken Stock College Inn
- 4 TBSP Butter
- 2 TBSP Fresh Parsley Chopped
- Salt, Pepper, & Crushed Red Pepper To Taste
Instructions
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Clean chicken under cold water and trim off any excess fat. Pat dry with a paper towel and filet each chicken breast into 3 thin slices (pound thinly with a meat mallet if desired, although not necessary).
Season on both sides with salt and pepper and coat with seasoned All Purpose Flour, shaking off any excess.
In a medium/large saute pan, heat Olive Oil over medium heat- being careful not to burn the oil (Olive Oil has a short smoking point and will burn quickly if flame is too high)
Dip Chicken pieces into seasoned beaten eggs (seasoning every layer of the dish will go a long way) and transfer into the frying pan, cooking for approximately 3-4 minutes on each side or until fully cooked through, leaving a golden brown outer crust. If the crust is too dark and chicken is raw in the middle, reduce heat.
Continue the frying process until all chicken is cooked through- adding a little more oil along the way if necessary and layer onto a paper towel lined baking sheet to rest.
Once the chicken is cooked off, add 2 TBSP Butter to the same pan, and once melted, add white wine to deglaze for another 2-3 minutes or until reduced, scraping off any browned bits, which is really the key to this dish.
Once reduced, add chicken stock and fresh lemon juice and bring up to a boil- reduce heat, add remaining 2 TBSP of butter, and simmer for another 5-8 minutes until well blended. Add fresh parsley, salt, pepper, & a few shakes of crushed red pepper, and cook for an additional few minutes until desired consistency is reached.
Dip chicken pieces back into the saucepan in batches to reheat, and transfer onto a serving platter.
Drizzle remaining pan juices over chicken and serve hot over pasta or rice. Garnish with more fresh parsley and lemon wheels.
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Pesto Tortellini Salad
One dish I make year round that is always a crowd pleaser, is my Pesto Tortellini Salad. While the vibrant red, green, and white ingredient colors lend themselves to a holiday inspired side dish, this is really a perfect accompaniment any time of year and it is SUPER easy to throw together in a pinch. Best part? Guests go nuts over this and while it seems like a mature side dish, it is so simple to make that you’ll feel guilty accepting the compliments!
Chances are, you already have these handful of main ingredients in the house, but if you don’t they are so easy to grab from any grocery store. In the event you don’t have Tortellini, you can easily substitute this with many different types of pasta, which will work beautifully as well.
This is also the perfect way to repurpose leftovers if you made a pesto pasta dinner the night before as noted in my earlier post linked here: Orecchiette with Arugula Pesto.
The few simple ingredients in this dish are Pasta (your choice), Pesto (store bought or homemade), Fresh Baby Mozzarella, Grape Tomatoes, and Baby Spinach. Season with salt and pepper and gently toss together until well combined.
Including cooking time, this dish can be made in under 10 minutes- and who doesn’t love that?! One of the best parts of this salad is that it can be made ahead, which, when entertaining and having other dishes needing to be ready at a specific time, is very helpful.
Pesto Tortellini Salad2018-11-18 20:26:33PrintIngredients- 1 LB Tortellini (or pasta of your preference)
- 1.5-2 Cups Basil Pesto (store bought or homemade)
- 1 12oz Container of Fresh Ciliegiene (baby) Mozzarella (drained and halved)
- 5oz Baby Spinach Leaves (rough chopped)
- 5oz Grape Tomatoes (halved)
- Salt & Pepper (to taste)
Instructions- Cook pasta to package instructions and drain. Let cool.
- Transfer pasta into a mixing bowl and add tomatoes, fresh mozzarella, baby spinach, and pesto.
- Gently combine ingredients together until well coated in the pesto and add salt and pepper to taste.
- Transfer onto a serving platter and refrigerate until ready to serve.
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Chicken Marbella
You can not begin to imagine the smell in this house right now, or the taste of this Chicken Marbella recipe, that is, unless you’ve tried it for yourself.
This recipe is SO easy and delicious, especially for days when you plan to entertain guests and want to streamline the cooking process as much as possible. Being able to enjoy the company
of your guests without having to stand over a stove all evening is a gift, which, admittedly, I am guilty of.
There are several ways to prepare this dish- stovetop, oven, slow cooker, etc.
What remains the same are the handful of key ingredients- Capers, Prunes, Spanish Green Olives, Garlic, White Wine, Oregano, Brown Sugar, and of course- Chicken!
The type of chicken you prefer for this recipe and cooking method is up to you, but I personally prefer boneless skinless breast meat, which I cook in a Crock Pot for about 6 hours until the chicken becomes tender and flavors have penetrated through, leaving a flavorful finished product.
Chicken Marbella2018-10-07 18:05:11PrintIngredients- 1 Small Pack of Boneless Skinless (full sized) Chicken Breasts
- 1/4 Cup Capers
- 1/2 Cup Dried Prunes (sliced)
- 1/2 Cup Spanish Green Olives (pitted and halved)
- 4 Cloves of Garlic (smashed and rough chopped)
- 1 Shallot (sliced)
- 2 TSP Brown Sugar
- 2/3 Cup Extra Virgin Olive Oil
- 2 TSP Champagne Vinegar
- 1/4 Cup of White Wine (chardonnay)
- 1/2 Cup Chicken Stock
- 1/2 TSP Dried Oregano
- 4 Bay Leaves
- Salt & Pepper (to taste)
Instructions- Clean and cut chicken breasts in half. Set aside.
- Into a mixing bowl, whisk together white wine, vinegar, olive oil, brown sugar, salt, pepper, garlic, & dried oregano.
- Toss together prunes, olives, capers, & shallots until well combined and transfer into a crock pot. Nestle in chicken breasts and pour liquid mixture over the top. Top off with chicken stock to submerge the chicken without completely covering the breasts.
- Add additional salt, pepper, and bay leaves.
- Cook on high for 5 1/2 hours stirring every hour and then break up chicken into smaller pieces with a fork. Let cook for another 30 minutes or so. Serve hot by itself or over rice.
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Chicken Marsala
Chicken Marsala is one of the first dishes I learned how to make back in college and has continued to be a “go to” recipe over the years.
Not only is this dish an Italian staple, but it is packed full of rich, deep, warm flavors that everyone loves and recognizes so you know this will be a hit EVERY time. When in doubt, this is a simple “beginner” recipe that never fails to please a crowd and can be pulled together in a relatively short period of time.
I like to prep as many ingredients as possible the day/night before preparing a meal so I can coast right through the cooking process with no hiccups on the day of. This is also a smart idea so you know right off the bat if you’ve left out an ingredient and have time to run back to the store if necessary. The mushrooms hold up great the next day as do the remaining ingredients, which can be found in the recipe below.
One note I have to make here is to please be mindful of the type of chicken you are using. I am a firm believer in “you get what you pay for” and grabbing the cheapest thin-sliced boneless-skinless breasts is not always the best idea. You are much better off with a higher quality (organic if possible) chicken. I, personally, prefer to purchase full-sized boneless-skinless breasts and filet them into thin slices myself. They usually tend to be more tender that way, which is a vital factor in the success of this dish.
Chicken Marsala2018-09-25 21:08:11PrintIngredients- 4 Boneless Skinless Chicken Breasts (cut into 1/2 inch slices and pounded thinly)
- 4 Cloves Fresh Garlic (smashed & small diced)
- 2 Shallots (small diced)
- 2 8oz Packages of Baby Bella Mushrooms (halved/sliced)
- 1/2 Cup all Purpose Flour (seasoned with salt & pepper)
- 1 Cup Marsala Wine
- 1 1/2 Cups Chicken Stock/Broth
- 2 TBSP Butter
- 2 Additional TBSP Butter (cut into smaller cubes and dredged in flour)
- 1/2 Cup Extra Virgin Olive Oil (for frying)
- Fresh Parsley (garnish)
- Salt & Pepper (to taste)
Instructions- In a medium/large saute pan, heat olive oil. Dredge sliced chicken in seasoned flour and add to hot oil, cooking for approximately 3-4 minutes per side or until golden brown and fully cooked through. Transfer onto a paper towel lined baking sheet to rest. Repeat until all chicken is cooked.
- In the same pan the chicken was cooked in, keep 1/4 cup of the remaining oil (pour out any excess) and toss in garlic & shallots and gently fry until light golden brown. Toss in mushrooms and 2 tbsp of butter and cook down for about 5 minutes or until mushrooms have sweat down but still retain their shape.
- Turn heat to high and add in Marsala wine, reducing down for 10 minutes or until alcohol has fully cooked out. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for another 5 minutes. Add in remaining butter cubes (coated in flour) to the sauce little by little until desired taste and consistency is reached. Season with salt and pepper.
- Add previously cooked chicken back into the sauce to reheat and infuse with flavor. Remove and transfer onto a serving platter, ladling the remaining sauce over the top. Add fresh parsley to garnish and serve!
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Paccheri Alla Bolognese
Recently, Rob and I attended a family “1st Birthday” celebration, which was held for the first born son of an Italian family, so naturally, they went ALL OUT– especially on the food. One of the stations included pasta imported from Italy and when the food far outnumbered the guests (as usual), we were left to take home leftover bags of uncooked artisanal pastas. For a couple of months, the pasta sat untouched on the shelf of our pantry, haunting me as I tried to determine the type of sauce that would compliment the uniquely shaped noodles. Lo and behold, Paccheri Alla Bolognese was born. The large, flat, tubular shaped pasta pairs beautifully with the rich, meaty ragu, and while admittedly, I tend to stay away from heavy pasta dishes, this one was definitely worth indulging!
Bolognese is such a simple sauce that is much less intimidating to make than you might think at first glance. With just a few simple ingredients and techniques, you’ll be on your way to a delicious dinner in no time!
Paccheri Alla Bolognese2018-08-22 20:01:15PrintIngredients- 1 LB Pasta (your choice)
- 1 Can Imported Whole Peeled Plum Tomatoes
- 3 TBSP Tomato Paste
- 4 Cloves Fresh Garlic- Minced
- 2 TBSP Butter
- 2 Slices of Prosciutto Di Parma (cut into small pieces)
- 1 Small Package of "Meatloaf Mix" (Ground Pork, Veal, and Beef)
- 1 Yellow Onion- Small Diced
- 1 Stalk Celery- Small Diced
- 1 Whole Carrot (peeled) or 8 Baby Carrots- Small Diced
- 1 Cup- Dry Red Wine
- 1 Cup- Chicken Stock
- 1 TBSP- Fresh Chopped Parsley
- 3 TBSP- Heavy Cream
- Salt & Pepper to Taste
- 1/4 Cup- Fresh Ricotta (for topping)
- 2 TBSP- Fresh Parmesan or Pecorino Romano (for topping)
BOLOGNESE SAUCE- In a large dutch oven pan over medium heat, melt down butter and add in prosciutto, stirring for 1-2 minutes.
- Add in garlic/diced vegetables and combine well, cooking for 7-8 minutes until sweated down. Add in ground meat mixture and break up into tiny pieces with a wooden spoon. Brown meat stirring often for another 10 minutes.
- Add red wine, and increase burner to high heat, cooking out the alcohol for another 4-5 minutes until well reduced.
- Reduce heat to low, and add tomato sauce/paste, stirring together until well blended.
- Add chicken stock and let simmer for another hour, stirring occasionally.
- Add fresh parsley, heavy cream, salt, & pepper, and cook for an additional 15-20 minutes.
- Serve hot over "al dente" pasta and top with dollop of fresh Ricotta and grated cheese.
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Chicken Scarpiello
When I think of comfort food, one of the first dishes that comes to mind is Chicken Scarpiello. This has been a long time favorite since the first time I tried it a few years back.
Anytime I eat something out that I enjoy, I always make it a point to come home and recreate my own variation.
If you’re like me and enjoy food with a little bit of a kick, this is a recipe for you. With fall off the bone chicken pieces, Italian sausage, and a buttery white wine, garlic, and hot pepper broth, this dish is a winner every time.
While this is certainly not one of my more simplistic “weeknight” meals, it is definitely one to keep in the recipe box for those days when you have a bit more time on your hands or are entertaining and want to serve a restaurant quality entree that’ll be sure to impress your guests (not to mention make the house smell ahhhmazinggg). Now all we need is a loaf of bread to sop up all of the delicious sauce- am I right?
Chicken Scarpiello2018-08-22 20:38:14PrintIngredients- Chicken Drumsticks (6 Pieces)
- Chicken Thighs (4 Pieces)
- 1 Small Pack Sweet Italian Sausage (6 Links- Casings Removed)
- 4 Cloves of Garlic (Sliced)
- 1 Small Yellow Onion (Diced)
- 3/4 Cup White Wine
- 5 TBSP Butter
- 2 Cups Chicken Stock
- 1/4 Cup Hot Cherry Pepper Slices
- 1/4 Cup Hot Cherry Pepper Juice
- Salt & Pepper to Taste
- Olive Oil
Instructions- Rinse chicken pieces and dry (well) with a paper towel. This is important in making sure the chicken has a good crust on it to lock in moisture during the searing process to follow.
- Remove casings from sausage and pull apart into 3-4 pieces. Set aside.
- In a large frying pan over medium/high heat, add 1/4 Cup of Olive Oil and a TBSP of Butter- melt down. Once the pan is hot, add chicken pieces, skin side down, and cook for approx. 3-4 minutes on each side or until the skin has become crisp and medium golden brown in color.
- Remove the par-cooked chicken from the frying pan onto a paper towel lined baking sheet (see notes).
- In a separate frying pan or dutch oven pot, add a TBSP of olive oil and the sausage and cook until caramelized on all sides. Transfer onto a paper towel to blot up any excess oil.
- In the same pot, add a fresh TBSP of Olive Oil and sauté fresh garlic and onions until light golden brown.
- Add white wine and reduce down for 2-3 minutes. Add 3 TBSP of butter and stir to combine. Add chicken stock, cherry pepper juice, and cherry pepper slices and bring to a boil. Add chicken pieces and sausage back into the pot, and reduce heat to low and cover with a lid.
- Simmer for 45 minutes or until sausage is fully cooked and chicken begins to pull away from the bone.
- Season with salt and pepper and stir. Cover again and cook for an additional 15 minutes.
- Transfer to a serving dish and enjoy hot over rice or potatoes.
Notes- **The searing of the chicken will likely need to be done in a few batches. DO NOT overcrowd the pan or the chicken will steam instead of fry and skin will never crisp up. This is an important step in making sure the chicken locks in moisture and will have the "fall off the bone" consistency you are looking for in the finished dish.
- **If you have a splatter screen on hand USE IT- this dish, especially during the searing off of the chicken and sausage will pop hot oil out of the pan so brace yourselves!
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Linguini with White Clam Sauce
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 Sauce2018-06-21 19:32:24PrintIngredients- 1 LB Linguini
- 12-15 Fresh Littleneck Clams
- 1/4 Cup Extra Virgin Olive Oil
- 6 Cloves Fresh Garlic (smashed & sliced)
- 2/3 Cup White Wine (Chardonnay)
- 4 TBSP Salted Butter
- 1 10oz Can of Bumblebee Whole Fancy Baby Clams
- 1 1/2 Cups Chicken Stock/Broth (College Inn)
- 1 TBSP Fresh Chopped Parsley
- Salt, Black Pepper, & Hot Pepper Flakes (to taste)
Instructions- 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).
- 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.
- 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.
- Add white wine and deglaze the pan, cooking for another 3-4 minutes or until reduced down.
- 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.
- Add linguini to the pot of boiling water, stirring occasionally until just under "al dente" (the noodles will finish cooking in the sauce later).
- Add the additional 2 tablespoons of butter to the saute pan and cook for 2-3 more minutes to infuse flavors together.
- 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.
- Remove clams and set aside for topping. Add pasta to broth mixture and stir for another minute until the pasta is "al dente."
- Transfer the pasta and any remaining juices onto a serving platter and top with clams and fresh parsley. Serve hot.
Notes- *Adding black pepper to the bowl of fresh clams is known to help them spit out more sand than standard tap water
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