benazir's blog

Linguine With Clam Sauce Either Red Or White

I have been planning on making this dish for the longest even when I was before I was finished with the archive pictures and the stories I told about them for this very blog. I am a huge fan of Italian food and again I used the Bonza chickpea pasta in the red box. You can buy it in your local grocery store and if they do not have it kindly request it. This is only for linguine and linguine only. There are two types of clam sauces that goes with this dish too and they are either red or white sauce that is used and we are going to go through everything.

I just made the one with the white sauce and I will make the red sauce and take a picture and place it in the offset above so you will see how it comes together. I really enjoyed this a lot and this is one of my favorite dishes. Allhumduallah it is halal. Mr. Riaz needs to put this in his damned pipe and smoke it. He pitched a fit about it and he needs to stop. I am so annoyed it isn’t funny and my nerves are not taking this bullshit. So gentleman to make your lady happy kindly eat what she makes you. She goes though the process of making dinner and getting you to try new things. Go ahead and eat it at least take one bite to show her how you care.

Place 1 pot containing 1 gallon or 4 liters of water to boil and cook the linguine according to package directions. Drain and rince with cold water and place it back in the pot and set this aside on the stove covered.

FOR WHITE CLAM SAUCE: Add to another pot 1/4 cup of olive oil, 3 pats of butter on high heat and let it melt. Reduce heat to low and add 4 cloves of garlic minced, 1 small piece of lemon rind and 1 pinch of peppercorns, I used green peppercons for this and really the color doesn’t matter at all. Any color peppercorns for this dish will make this dish amazing, in a mortar and pestle and grind them and add this to the pot with the oil, butter and garlic.

Add 2 pinches of either sea salt, kosher salt, pink salt or vegtea seasoning, 1 can of clams undrained, 1 pinch each of red pepper flakes, basil, oregano, rosemary, thyme, marjoram, parsley and stir. Add 4 dashes of balsamic vinegar, 2 capfuls of lemon juice. Add 1 pinch of either potato starch, arrowroot powder or cornstarch mixed 1ith 1/4 cup of water to make a slurry. This gets added to the pot with the clams, etc.. Stir until sauce thickens. Now you can place this on the linguine and add 3 pinches of grated or crumbled Italian cheese of any type. By the way this goes for he red as well and now to adress making the red clam sauce.

FOR RED CLAM SAUCE: For this one you will need to place a second pot on the stove like you did for the white sauce. It has to be on high heat. Add 1/4 cup of olive oil, 2 tbs of butter ghee, chop 1 onion or shallot, mince 3 cloves of garlic and they get sauted until they turn translucent. Add 1 can of tomatoes undrained. This can be bought at many grocery stores and easy to obtain.

Add 1 pinch of peppercorns to mortar and pestle and the color doesn’t matter, 1 small piece of lemon rind that I cut in to pieces and store in the freezer I use for seasoning purposes. I tore off a tiny piece of this lemon rind and put it in my mortar and pestle to grind with my peppercorns. I then add this with the tomatoes in the pot. Add 1 bay leaf, grind 1 tiny piece of cinnamon stick in mortar and pestle and add to the pot with canned tomatoes. Reduce heat to low and add 1 pinch each of savory, thyme, parsley, basil, oregano, marjoram, red chili flakes, sage. The sage also gets ground in the mortar and pestle and added to the now incomplete sauce on the stovetop.

Add 1 capful each of balsamic vinegar and lemon juice, 1 pinch each of sea salt, kosher salt, pink salt, seasoned salt or vegtea seasoning. Turn heat off and get out immersion blender and blend the tomatoes to make part of this yummy sauce. Turn heat back on to low and add 1 can of clams undrained, 2 tsps of tomato paste and continue to simmer and stirring until the tomato paste disolves and thickens this sauce.

You can add the drained linguine to either sauce and vice versa and gently fold it in to the sauce and add any type of grated Italian cheeses on top of the one with the red sauce also. Stay tuned for the picture of the red sauce and the plating of the linguine with the red clam sauce. Enjoy this with a nice cup of espresso.

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