Tuesday, August 21, 2012

Linguine with White Wine Clam Sauce


Have you ever had something at a restaurant that is so good that every time you go back you have to order it because it is just so freaking delicious?  That is how I feel about the linguine with white wine clam sauce at Cafe Nonna!  

It is amazing...it is epic....it is almost life changing.....almost!

I recently went there for dinner and, per the usual, looked at the menu knowing full well that I was not going to venture away from my standard fare.  

As excited as I was to have my favorite pasta dish in all of Nashville, I was also a little disappointed in myself....come on Ruthie, give the pizza a shot, just try the lasagna, it may be better than everything else on the menu!

This was the internal conversation I was having with myself....

After the debate raged on in my mind, I finally resigned myself to knowing what I had known from the beginning, I was going to get the same thing I always did and LOVE it completely.

As I was trying to come up with something for Sunday dinner recently I had a thought....maybe I would be willing to try something else on the menu at Cafe Nonna if, and only if, I could make the linguine at home.  That way I wouldn't feel like I was completely denying myself one of life's greatest gifts...PASTA!

What did I do when I came to that conclusion, one might ask....well I did what I always do when I have any sort of culinary question...I asked Anne Clayton!  I emailed her for recipe suggestions, sources that might give me some guidance and within the hour I had an email waiting for me describing just what she would do.....for those of you who do not know, this was culinary GOLD!

Adding a few things here and there and adjusting to the number of people we would be feeding I finally had my recipe.  Here is what we did....

Linguine with White Wine Clam Sauce, Portabella Mushrooms, Capers and Artichokes

2 cans whole baby clams
3 cups clam juice (I used 1 bottle and then the juice from the canned clams)
1/4 cup vermouth
1/2 cup sherry
1 stick of butter
Fresh Parsley chopped as garnish
Fresh oregano chopped as garnish
4 cloves garlic, minced
2 medium onions,  chopped
2 teaspoons dried oregano
Pinch of Cayenne
2 teaspoons white pepper
1 pint heavy cream
the juice of 1 lemon
1 pound linguine

Sautee chopped onion in butter.  Add garlic and cook until translucent. 
Add clam juice, vermouth and sherry. 
 
Bring to simmer.  Add cayenne and white pepper. Add dried oregano.  
  
Simmer slowly covered to blend flavors.  Meanwhile cook linguine in salted water until al dente.  Drain and dress with a little olive oil or butter.  Set aside and keep warm
Top sauce with clams. 
 
Bring to boil.  Add cream to sauce, taste sauce and correct seasoning.  
 
In a large saucepan, melt 1/4 cup butter and saute mushrooms.  Remove from pan and set aside.  In the same pan saute the artichokes, capers and sun-dried tomatoes in 2 tablespoons of the oil from the sun-dried tomatoes.  Combine the mushrooms with the artichokes, capers and tomatoes.
Toss the sauce, toppings and pasta together.  Add fresh lemon juice and toss hot pasta with sauce. Garnish with chopped parsley and oregano and lemon wedges.
Serve hot French bread o get all the sauce!
Key Lime Pie is a great dessert!

Just because I like to include these pictures, here are some of the pet/kid pics...

Sleeping babies
  
Oh no.....someone woke the princess!
 
Percy patiently waited for Emory to feed him some supper because as I am sure you are aware, these dogs are SOOOOO mistreated
Well then the word got out and everyone came to get some table scraps!
Once he wasn't strapped into his chair anymore he was one the move.....and we soon realized even a locked door isn't going to keep him inside much longer!
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1 comment:

  1. I have a question for you? This recipe does not indicate how much of the Mushrooms, Capers or Artichokes should be used - they are not in the ingredient list? The instructions also list sauteing Sun Dried Tomatoes, but those aren't listed in the ingredient list or the title, either. Could you tell me what you would suggest for those ingredients, as far as amounts go? Thank you.

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