Produce: garlic, shallots, parsley
Dairy: unsalted butter, Pecorino Romano cheese, heavy cream
Spices: red pepper flakes
Other: olive oil, bottle clam juice, white wine
Cooking Method: stovetop
Total Time 45 minutes
Yields: 6 to 8 servings
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Yields: 6 to 8 servings
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Ingredients:
6 ounces olive oil, divided
1½ tablespoons thinly sliced garlic (3 to 5 cloves)
1 8-ounce bottle clam juice
1 6½ ounce can chopped clams
1 15-ounce can white clam sauce
1 stick unsalted butter
1 pound linguine
2 shallots, minced
6 ounces white wine
2 dozen fresh clams in shell, rinsed (discard any opened clams)
6 ounces Hood® Heavy Cream
6 ounces (about 2/3 cup) grated Pecorino Romano cheese
1 teaspoon crushed red-pepper flakes
1/2 bunch parsley (curly or flat-leaf)
In a rimmed sauté pan, heat 1/4 cup olive oil on medium-high setting; add garlic, and cook until garlic turns golden brown. Add clam juice, canned clams, and clam sauce, and bring to a boil. Stir in butter. Lower and simmer 15 minutes. „Bring a large pot of salted water to a boil. Add linguine and cook al dente. Drain, place in a large bowl, and set aside. „In a large sauté pan over medium-high heat, add remaining oil and shallots and sauté until softened, about 5 minutes. Add wine and raise heat to high. Add fresh clams. Cook about 5 minutes, occasionally shaking the pan. Discard clams that haven’t opened. „Combine the two sauces and raise heat to high. Ladle 1 cup sauce over pasta and stir well to coat. Add cream to sauce and stir well; cook until thickened, about 3 minutes. Toss pasta with sauce. Add cheese and mix thoroughly. Top with red pepper flakes and parsley.
Recipe Type: Authentic
Recipe Author: Thomas Young, Swanton, Vermont
Book: Hood® New England Dairy Cook-off Cookbook, 2009
Book Author:
Publisher:
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.yankeemagazine.com/wp-content/uploads/2013/04/hood-cookbook.pdf
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