Linguine with Herb Broth and Clams

Linguine with Herb Broth and Clams Bon Appétit | June 2008

by Sara Foster

(photo by: Mitchell Feinberg) The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread. Yield: Makes 4 servings 1/4 cup (1/2 stick) butter 2 tablespoons olive oil 2 onions, chopped 6 garlic cloves, peeled, smashed 2 medium tomatoes, cored, chopped 3 cups dry white wine 1 cup (or more) water 3 pounds Manila clams or small littleneck clams, scrubbed 1/3 cup thinly sliced fresh basil leaves 1/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano 2 pinches of dried crushed red pepper 8 ounces linguine Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors. DO AHEAD: Broth can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring broth to boil. Add clams, cover, and cook until clams open, 3 to 5 minutes (discard any clams that do not open). Transfer clams to large bowl; tent with foil to keep warm. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add linguine. Boil until pasta is almost tender but still very firm to bite, stirring often and adding water by tablespoonfuls if too dry. Return clams with any accumulated juices to pot. Cover and simmer until clams are heated through and pasta is tender but still firm to bite, about 3 minutes longer. Season to taste with salt and pepper. Transfer linguine and clam mixture to large shallow platter and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Linguine-with-Herb-Broth-and-Clams-242502?printFormat=photo#ixzz1HHXe8OxE

Spaghetti with Stuffed Meatballs

Ingredients:

• 1/3 cup milk
• 1 cup fresh bread crumbs
• 1 lb. ground pork
• 1 lb. ground veal
• 1 lb. ground beef
• 1/3 cup minced fresh flat-leaf parsley, plus more
  for garnish
• 3 eggs, lightly beaten
• 3 garlic cloves, minced
• 1 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 1/3 lb. mozzarella or provolone cheese, cut into
  1/2-inch cubes
• Olive oil for frying
• About 6 cups tomato sauce (see related recipe
  at left)
• 2 lb. spaghetti, cooked and drained
• Grated Parmigiano-Reggiano cheese for serving

Directions:

In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.

In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.

Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.

Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.

Williams-Sonoma Kitchen.

Orecchiette with Sausage and Broccoli Rabe

Ingredients

• 2 bunches broccoli rabe, stems trimmed
• 1 pound orecchiette pasta
• 3 tablespoons olive oil
• 1 pound turkey Italian-style sausage, casings removed
• 3 garlic cloves, minced
• Pinch dried crushed red pepper flakes
• 1/4 cup grated Parmesan

Directions

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.