Langostino Pasta W Clams Artichokes Food

LANGOUSTINE AND ANGEL HAIR

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
• To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
• Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.

SPAGHETTI WITH CLAMS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

LANGOSTINO PASTA W/ CLAMS & ARTICHOKES

Steps:

• Heat butter and oil together. Saute onion and garlic until soft and straw colored. Add clams with juice, langostinos, artichoke hearts (drained and quartered). Stir in oregano, basil, hot red pepper, parsley and pepper. Simmer for 20-30 minutes, until sauce thickens slightly. Serve over linguine. Sprinkle grated cheese on top.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until softened & fragrant, about 3-4 minutes. Add clam sauce, artichokes, mushrooms & white wine. Cover; reduce heat to low and simmer sauce while you wait for pasta water to boil. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. At the same time you add your pasta to water, add your fresh clams to sauce. Cover tightly, turn up heat to medium, cook until clams open, about 5-6 minutes. Remove from heat once all clams have opened. Let sit covered. Divide pasta between two heated bowls, top with clam sauce, sprinkle with shredded parmesan cheese. Serve with crusty baguette & nice green salad. Left over sauce freezes well; but remove littlenecks & discard shells before you put in airtight plastic container. Keeps well for up to 1 month. * Seasoned Olive Oil. I love garlic/my husband prefers very little in his food. So to save time & compromise with him; I keep a cruet of seasoned oil next to the stove. I take a 1.5 liter bottle of olive oil stick in 3-4 peeled fresh whole cloves of garlic and 1-2 fresh stems of basil from my garden. After a week or so, I strain the oil through a wire mesh and keep a cruet for cooking next to the stove. Also, pour it in unusal bottles and give it as hostess gifts with suggested favorite recipes for my friends--everyone loves them!