Linguini With Quahogs Food

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
• Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
• Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
• Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
• Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
• Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

LINGUINE WITH SEAFOOD SAUCE

Steps:

• In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

LINGUINI WITH QUAHOGS

Steps:

• In large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add red pepper flakes (and oregano if using) and sauté 1 minute. Add wine and quahog juice and simmer until is reduced by 2/3. 2 minutes before linguini is done cooking, add quahogs and lemon zest (and parsley if using). Toss with linguini and serve immediately.

STUFFED QUAHOGS

Steps:

• Shuck quahogs and chop meat.
• Wash shells.
• Cook mushrooms and onions until tender in butter.
• Blend in flour and seasonings.
• Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
• Grease clam shells and fill with mixture.
• Blend butter and crumbs and sprinkle over filling.
• Bake in oven at 400 for 20 minutes.

LINGUINE WITH CLAM SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
• 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

RHODE ISLAND QUAHOG CHOWDA

Steps:

• Scrub quahaugs to clean well.
• Place into a large kettle with the 6 cups water, cover and cook over medium until shells open (approximately 5 minutes).
• Remove quahaugs from water and throw out quahaugs any that haven't opened up.
• Remove the meat from the opened shells and chop into fine pieces.
• Discard shells, but save all of the cooking liquid.
• In a large pot, render the salt pork until brown.
• Add the onions and saute a few minutes.
• Measure reserved cooking water and add additional water to make a full 8 cups liquid.
• Pour this liquid into the pot with the salt pork and onions.
• Add potatoes, salt and pepper.
• Simmer until the potatoes are very tender (aapproximately 5-10 minutes).
• Add the chopped quahaug meat and bring to a slow boil for 2-3 minutes.
• If you like, you may set a small pitcher of milk or cream on the table for guests to add a splash to individual portions, for those who prefer it that way.