Tuesday, November 25, 2008

Appreciating old favorites: linguine vongole

I've been revisiting an old favorite lately: Martha's linguine with clams. It's an old stand-by, and one that I posted about when I first started blogging. I'm still making it, but I've adjusted it with little tweaks that I've come to prefer along the way. I thought I'd share my adapted version, and the updated photos I've shot of the dish that are much more consistent with my current photography style.

I'm elbow deep in Thanksgiving preparations - I'm sure you are too. I have a wonderful flourless chocolate cake recipe from a fellow blogger to share and perhaps a couple other goodies from the feast. Would love to hear about what you are cooking!

Linguine vongole (adapted from Martha Stewart Living)
Serves 4 to 6

Coarse salt and freshly ground black pepper
1 pound linguine
1/4 pound slab bacon, cut 3/8 inch thick
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
1/8 - 1/4 cup dry white wine
3 pounds Manila clams or cockles, scrubbed and rinsed
2 tablespoons unsalted butter

Preheat oven to 375 degrees. Place bacon on a single layer on a parchment-lined baking sheet. Bake for ~20 minutes until fat renders. Remove from oven and drain on paper towels. Cut into 1/8 inch strips or small cubes.

Bring a large pot of water to a boil. Add salt and pasta, and cook until just shy of al dente (note: it is important to not fully cook the pasta as it will continue to cook in later steps). Drain, reserving 1/2 cup cooking water.

Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams and bacon; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Stir in parsley. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve immediately.

12 comments:

Peter G said...

Delicious Sabra...a nice re working of a classic. Enjoy your Thanksgiving celebrations.

Ivy said...

Your pictures are wonderful! This dish looks really delicious, my husband would love it. Thanks!

amy said...

Great photos!

Matthew Klein said...

Your photos get better and better all the time. What kind of set-up are you using? Natural light? Hot lights? Just curious.

Arfi Binsted said...

Lovely setting, S. I haven't been to Flickr recently, are these new photos on your stream? I like the image of rustic style here. Very homey.

pea & pear said...

Oh this is one of my all time favorites, that i never ever make. I could eat it off the screen for my dinner..yum!! I am sooooo glad you posted this, I am going to eat it very soon!!

Nina Timm said...

Your photos are outstanding, but I am sure many people have told you so. I love the recipes to and Linguine vongole is a favorite of mine when we go out to supper!

catchall fan in bk ny said...

beautiful images. where'd you find the distressed bead board?

skrockodile (sabra) said...

Thanks so much everyone!
Thanks very much Nina!
I rented the board! Was in need of a rustic board to satisfy my vision and had to borrow to execute.
Matthew: thanks for checking in. If you have a look on my flickr page all the images note camera and lens.
-S.

Shannalee said...

These photos are outstanding, straight out of a magazine. Wow!

Mainland Household said...

We made this tonight and despite all appearances it works for a Monday night supper; it's pretty quick and calls for mostly ingredients we already had in the pantry and refrigerator. We used cockles from New Zealand and halved the recipe (everything except the wine, that is) and it was more than enough for two people. Lining the bacon pan with parchment was a good tip. We usually use aluminum foil and we fared better with parchment so this may become the way we make bacon from now on.

Rasa Malaysia said...

I love clams and hence I love this dish so much. The best one I had was last summer, in Florence. It was out of this world. Yours look so good, too. Slurp.

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