Sunday, December 13, 2009

Linguine with clam sauce

This is another one of those great dishes that can be made entirely from what's already in your pantry.

1 tablespoon olive oil
1 cup chopped onion
6 canned anchovy fillets, chopped, or the equivalent amount of anchovy paste
3 chopped garlic cloves
½ teaspoon crushed red pepper flakes
2 14.5 oz cans tomatoes
4 6.5 oz cans chopped clams
½ cup dry white wine
3 tablespoons tomato paste
1 lb linguine, cooked
Parmesan and fresh parsley

Heat oil, sauté onion for 3 minutes. Add anchovies, garlic and pepper, and sauté 2 minutes. Mix in tomatoes with juice, clams with juice, wine and tomato paste. Bring to boil, reduce to medium-low and simmer at least five minutes; more if you want a slightly thicker sauce. Add linguine, toss to coast. Sprinkle with parm and parsley, serve.

For white clam sauce, leave out tomatoes.

Don't be offended by using anchovies--they add a wonderful depth of flavor (umami) and are a secret ingredient of cooks everywhere.

Cost: a tin of anchovies is about $1.50, 2 cans of tomatoes are 57 cents each if you buy them in bulk, canned clams usually run about $1.50 or so each (you can cut back to three cans if you want), and a box of linguine is probably another $1.50 (less if you buy in bulk, and you can substitute spaghetti). The rest you should already have on hand, let's say another $1 for the rest. That's roughly $11 total, maybe a little less, and this will easily feed 6 adults as a main course, for a total of $1.83 (or less) per serving.

It's also one of those dishes you can throw together at the last minute for guests, and it tastes like you spent all day in the kitchen.

No comments:

Post a Comment