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Source: Food and Wine Quick from Scratch

Linguine with Red Clam Sauce
You can buy fresh or frozen chopped clams, or get about three dozen shucked cherrystone clams and chop them yourself. Save the juice from the shucked clams and use it in place of or as part of the bottled clam juice;it may be saltier, so begin with less.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 17 minutes
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1/4 cup olive oil
4 large garlic cloves, chopped
2/3 cup dry white wine
1/2 teaspoon dried thyme
pinch dried red pepper flakes
3 cups canned crushed tomatoes in thick puree, (from one 28-ounce can)
1 cup bottled clam juice
1 1/4 teaspoons salt, more if needed
3/4 pounds clams, chopped, drained (about 1 1/2 cups)
1/3 cup flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper
3/4 pound linguine




In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine, thyme, and red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.

Add the tomatoes, clam juice, and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are just done, about 1 minute longer. Stir in the parsley and black pepper. Taste the sauce for salt, and add more if needed.

Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the sauce.


Wine Recommendation: A chilled bottle of rosé, such as one from Provence in southern France or a dry California version, will be perfect with the saltiness of the clams and broth and the acidity of the tomato sauce. Avoid sweeter white zinfandels.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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