Monday, July 26, 2010

Angry Clams

We like things spicy around here.  By that I mostly mean, we like to eat spicy foods.  In fact, we add peppers and other spicy elements to just about everything we eat.

I was craving pasta and figured I would make us a quick arrabiata sauce.  Arrabiata means angry in Italian, and describes a simple tomato sauce liberally doused with red pepper.  I changed tack after seeing some cans of clams in my pantry.  Perfect - linguine and clam sauce with some crushed red pepper to make it angry.

Linguine with Spicy Clam Sauce
Makes 4 servings

12 oz linguine pasta
3 Tbsp butter
5 Tbsp olive oil
6 large garlic cloves, minced
3 10-oz cans chopped clams, drained, all juices reserved
1/3 cup dry white wine
1 medium carrot, finely chopped
1 tsp dried oregano
2 Tbsp red pepper flakes
1/3 cup minced fresh parsley

Cook pasta according directions on package.

Meanwhile, melt butter with oil in heavy large skillet over low heat.  Add garlic until fragrant, probably about a minute.

Add reserved juices from clams, wine, carrot, oregano, and red pepper.  Increase heat to high and boil until reduced to about 1 1/2 cups, between 10 and 15 minutes.  Stir in the clams and the parsley.  Turn down the heat and simmer for about another minute.

Drain linguine well; add to skillet of hot clam sauce and gently toss to blend.  Serve immediately.

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