As a fan of pasta, due to a wheat allergy I always use rice pasta, I toss a lot of things over it to have a quick and easy dinner. This is one of my favorite meals, so simple and so perfect. Jane loves this dish too; when she comes over no clam is safe. So boil up some linguini and serve the clams and broth over that for a yummy meal. You can even throw in some fresh minced clams (those from the fishmonger are far superior to those in a tin) at the end to make it a bit more saucy.
5 tablespoons unsalted butter (I've replaced the butter with olive oil and it was still great)
1 1/2 cups thinly sliced green onions
1 1/4 cups chopped fresh cilantro
2 cups sake or dry vermouth
4 garlic cloves, pressed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried crushed red pepper
4 dozen littleneck clams, scrubbed
Melt 4 tablespoons butter in large pot over medium heat. Add green onions and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 4 ingredients. Increase heat to high; bring mixture to boil. Add clams; cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve.
Makes 6 servings.
Who's going to be the first to try this and thank me profusely?
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Thursday, February 15, 2007
Thursday, February 1, 2007
LOWER fat fettucini alfredo
I posted this one on my website but felt that it was my duty as Buddha Cook to post it here. Try it! Please! If you feel too guilty eating it, add some broccoli or spinach to add some greenery. Me? If I'm going to sin on pasta, I'm sinning 100%!
1 Tbl butter (yes, butter. don't skimp and try to use margarine.)
2 garlic cloves, minced (if you're not a garlic freak, just SMASH the two cloves, use them in the recipe, and remove them before serving.)
1 Tbl all-purpose flour
1 1/3 C 1% milk
1 1/4 C freshly-grated Parmesean (I use Parmigiano-Reggiano)
2 Tbl 1/3-less fat cream cheese
1/2 tsp salt (I use fine sea salt.)
1/2 lb cooked fettucini (I usually double this entire recipe because I never cook a 1/2 lb of pasta. Ever.)
parsley and cracked black pepper
1.Melt butter in a saucepan over med heat. Add the garlic and stir to avoid browning the garlic. You'll end up with bitter yuck. Cook for about a minute and add the flour. Cook for about 2 more minutes to get the 'raw' flavor out of the flour.
2. Gradually add the milk using a whisk or wooden spoon. (The recipe I have says to use the whisk. I never do.) Keep mixing until all the milk has been added, and the mixture has thickened - about 5-6 minutes.
3. Add 1 cup of the grated cheese, the cream cheese, and salt - stirring until the cheeses have melted and them sauce is combined.
4. Add the hot pasta to the saucepan and toss together. Sprinkle with the 1/4 C remaining cheese, and top with chopped parsley and cracked black pepper.
NOTE:
As I said, I usually double all of the ingredients so I can make the entire pound of pasta. Serve this with a salad of romaine, pepperoncini, marinated mushrooms, and red onion tossed with olive oil and red wine or balsamic vinegar. Easy!
1 Tbl butter (yes, butter. don't skimp and try to use margarine.)
2 garlic cloves, minced (if you're not a garlic freak, just SMASH the two cloves, use them in the recipe, and remove them before serving.)
1 Tbl all-purpose flour
1 1/3 C 1% milk
1 1/4 C freshly-grated Parmesean (I use Parmigiano-Reggiano)
2 Tbl 1/3-less fat cream cheese
1/2 tsp salt (I use fine sea salt.)
1/2 lb cooked fettucini (I usually double this entire recipe because I never cook a 1/2 lb of pasta. Ever.)
parsley and cracked black pepper
1.Melt butter in a saucepan over med heat. Add the garlic and stir to avoid browning the garlic. You'll end up with bitter yuck. Cook for about a minute and add the flour. Cook for about 2 more minutes to get the 'raw' flavor out of the flour.
2. Gradually add the milk using a whisk or wooden spoon. (The recipe I have says to use the whisk. I never do.) Keep mixing until all the milk has been added, and the mixture has thickened - about 5-6 minutes.
3. Add 1 cup of the grated cheese, the cream cheese, and salt - stirring until the cheeses have melted and them sauce is combined.
4. Add the hot pasta to the saucepan and toss together. Sprinkle with the 1/4 C remaining cheese, and top with chopped parsley and cracked black pepper.
NOTE:
As I said, I usually double all of the ingredients so I can make the entire pound of pasta. Serve this with a salad of romaine, pepperoncini, marinated mushrooms, and red onion tossed with olive oil and red wine or balsamic vinegar. Easy!
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