Linguine con Salsa alle Vongole

 

Linguine con Salsa alle Vongole

Linguine with white clam sauce.  A simple but classic dish; it has survived the tests of time. 

I first made this dish as a sous chef for the Italian restaurant for Hotel Intercontinental, Maui.  After leaving the hotel, I did not really think about if for some years. 

A year or so back, I thought of it and made it.  Since that time, it has been a regular on our menu.

It is quick to make and satisfies the senses.  I use a little house made crushed pepper flake and dried Thai basil in it.  This adds a nice pizazz to it.

This dish is made with canned chopped clams.  I also use olive oil, garlic, white wine, dried oregano, house dried parsley with some of the pasta water.

Simplicity with clean, direct flavors makes this a favorite dish.  We usually serve this dish with a plain, dressed, wedge salad and crusty house made baguette for “dipping”.  It is “good to the last drop!”

Thank you, Diversified Ceramics for the great bowls to use for this dish.

#LifeLongLearning #LifeLongTeaching #FamilyFood #LinguineconSalsaAlleVongole #LinguinewithWhiteClamSauce

As always, your questions or comments are welcome.


Until next time, Bon Appetit Y’all

Leslie Bartosh

 

 

 

Comments

Post a Comment

Popular posts from this blog

Canadian Bacon. Yes! You Can Make It!

Image
  Ahh.   Canadian Bacon!   When it comes to eating high off the hog, this is one of my favorites! What is not to like?   Lean pork loin cured and smoked.   Think about very lean, smoked ham!   This is a longish post.   But there is a lot of good information in it.   I urge you to take the time to read it through.   If you are only used to seeing Canadian Bacon in the meat section of your grocery store this is probably what you have seen.   This type of Canadian bacon is widely used in restaurants and hotels as a part of the classic dish Eggs Benedict.   It is made from chunks of pork loin that are packed into a synthetic casing (think red plastic), the cure is injected, and it is cooked.   It is typically perfectly round.   It may or may not be smoked.   I like the smokiness, so I smoke mine.   But “real” Canadian Bacon can be made from whole pork loin muscle that has been trimmed of all fat.   It is not perfectly round.  
Read more

Pho with Vegan Egg Roll

Image
Pho with Vegan Eggroll I have been a fan of well-made soups for quite a while.   Soups are an opportunity for a cook to show their skills.   Anyone can deep fry.   Most cooks can grill.   Better ones can saut é to the point.   The best ones can make excellent sauces, soups and braises. Since I am still learning how to cook, I am not sure I belong in the classification of best cooks.   But I have been known to put together a nice soup, every once in a while. The Pho shown in this picture came about because I had a small amount of leftover flank steak that I wanted to use up.   It was not enough to make a meal.   Not enough to freeze for future use.   It was just right for a bowl of Pho! I had some very nice gelatinous chicken stock in the freezer.   The stock served as the starting point for this soup. It was a simple matter of seasoning the stock appropriately and assembling the garnishes.   As much as I enjoy soup, I felt like we needed something crisp for textural cont
Read more

Making Spaetzle using a cutting board

Image
This method of making spaetzle uses a small cutting board and a straight spatula.  It is a method commonly used in households. While the video shows using a plastic cutting board, a smooth wooden cutting board in easier to use.  It is easier because it is smooth and does not have the rough texture the plastic cutting board does. While I am used to smaller spaetzle as shown in the other video,  I am told that is some parts of Europe finger sized spaetzle are common.  This is the type of spaetzle that you can generate using this technique. The recipe for the spaetzle is in the post about using a cooling rack to make spaetzle. I hope you enjoy. As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie bartosh  
Read more