clam pasta with basil and hot pepper

prep time:  tbd
cook time:  tbd
servings:  4 - 6

basil puree ingredients:
1 cup basil leaves
1 cup italian parsley leaves
3 garlic cloves - smashed to a paste
1/4 cup olive oil

pasta ingredients:
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves - minced
1/2 teaspoon crushed fennel seed
1/2 teaspoon peperoncino
4 pounds small clams - rinsed
1/2 cup dry white wine
basil leaves (garnish)
lemon wedges (garnish)

basil puree steps:
1.  grind gasil and parsley together in a food processor.  add garlic paste and olive oil, pulse to combine.  season to taste with salt and pepper.

pasta steps:
1.  bring a large pot of salted water to a boil.  add pasta and cook according to package directions.  drain.

2.  meanwhile, heat olive oil and a heavy-bottomed wide pot with a lid over medium-high heat.  add garlic, fennel and pepperoncino.  allow to sizzle without browning, about 1 minutes.  add clams, stirring to coat with a wooden spoon.  raise heat to high, add wine and put on the lid.  cook, covered, until all clams have opened, 5 - 7 minutes.  turn off heat (discard an clams that fail to open).

3.  add cooked pasta and basil puree to pot and toss gently to combine.  transfer to a serving bowl.  garnish with basil leaves and lemon wedges.

- new york times, september 2012

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