Red or white? No, I'm not talking about wine ... linguine with clams. Most folks have preference for either white sauce or red. I personally think they are both delicious - whether a luscious garlicky broth-based "white" sauce, or a rich tomato "red" sauce. Perfectly al dente linguine bathed in either sauce spiked with briny clams - equally good to me.
I was inspired to give linguine with clams yet another twist when I saw Cooking Light's March issue which featured "breadcrumb pasta toppings." Basil pesto breadcrumbs was one of the choices - I thought why not combine this with some linguine and clams see what happens?
First I cut up a red pepper and a sautéed it with a little olive oil and some garlic. Once soft, I added a can of clams and their juice and some crushed red pepper for some bite and let it simmer for a few minutes. When done, I added some chopped olives and basil. I added this to the hot cooked linguine and then poured a little lemon juice mixed with some olive oil over it. Right before serving I added the basil pesto breadcrumbs and gently mixed it all together. The verdict - it was really tasty! And it paired beautifully with a
Acrobat Pinot Gris 2011
I was inspired to give linguine with clams yet another twist when I saw Cooking Light's March issue which featured "breadcrumb pasta toppings." Basil pesto breadcrumbs was one of the choices - I thought why not combine this with some linguine and clams see what happens?
First I cut up a red pepper and a sautéed it with a little olive oil and some garlic. Once soft, I added a can of clams and their juice and some crushed red pepper for some bite and let it simmer for a few minutes. When done, I added some chopped olives and basil. I added this to the hot cooked linguine and then poured a little lemon juice mixed with some olive oil over it. Right before serving I added the basil pesto breadcrumbs and gently mixed it all together. The verdict - it was really tasty! And it paired beautifully with a
Acrobat Pinot Gris 2011
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