Linguinii With Broccoli Shrimp Wh Clam Sauce Recipes

LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE

Steps:

• Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
• Drain well and then chop coarsely.
• Scrub and shuck the clams, reserving the liquid.
• Strain the liquid, chop the clams, and combine them with the liquid.
• Bring 6 quarts of salted water to a boil over high heat and add the linguini.
• Return to a boil, stirring frequently.
• Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
• Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
• Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
• Add the clams and their liquid and bring to a boil.
• Ladle about 1/2 cup of the pasta water into the skillet.
• Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
• Drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
• Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
• Served drizzled with some of the extra virgin olive oil.

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

LINGUINE WITH WHITE CLAM AND BROCCOLI SAUCE

Steps:

• Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.
• Scrub and shuck the clams according to the directions on page 7, reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
• Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.