Friday, February 14, 2014

Recipe: Linguine with Clam Sauce from The Glendalia

If you can't tell by now - I'm a big fan of The Glendalia Boutique Hotel & Culinary Studio. My good friend is the Chef and I just LOVE the idea of hands-on cooking classes. Every time I've been - I have the best time ever!  
This past weekend - I was able to join them for their Coastal Cooking class (in exchange for a little prep & cleanup). Our menu consisted of crab cakes with garlic aioli, seafood chowder, linguine with clam sauce (fresh pasta) and Boston Cream Pie. Seriously - could it get any better? 

Every single recipe was DELICIOUS. I really don't know if I can pick a favorite - I mean crab cakes are my favorite - and these were all crab and little filler (woohoo). The chowder (with clams AND scallops) was the best I have ever had - so light and not like that thick, heavy stuff from a can! The linguine was fresh and light and amazing. But the Boston Cream Pie - wow - melted in my mouth!  

I asked my friends & fans on Facebook which recipe I should share with you - and you answered...

Robin Thomas had visited a culinary studio in Italy and learned how to make pasta and shared it with the class.

Fresh Pasta

2 1/2 cups unbleached flour
4 eggs, beaten
2 tablespoons olive oil

1. Pulse the flour in the workbowl of a food processor fitted with the metal blad to evenly distribute. Add the eggs; process until the dough forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the sides of the bowl, add flour 1 tablespoon at a time, and process until the dough forms a rough ball.

2. Turn the dough ball and small bits out onto a dry work surface; kenad until dough is smooth, 1-2 minutes. Cover with plastic wrap and set aside for at least 15 minutes and up to 2 hours to relax.

3. Using a manual pasta machine, roll out the dough.

I really recommend taking one of their classes on making pasta - reading instructions really doesn't do it justice. It's a delicate process - but the results are worth it! (They have one coming up March 6!)

Linguine with Clam Sauce

1/4 cup olive oil
1 whole shallot, finely chopped
4 cloves garlic, finely chopped
6 fillets flat anchovies
1 tablespoon fresh thyme
1 teaspoon crushed red pepper
1/2 cup dry white whine
1 pound whole baby clams with their juices
1/4 cup flat leaf parsley, chopped
parmesan cheese, garnish
1 pound linguine

1. Bring a large pot of water to a boil. Add salt and linguine and cook to an extra chewy al dente, 7 minutes or so (7 minutes if using dry pasta - if using the fresh recipe above just cook 2-3 minutes). The linguine will continue to cook in sauce, later.

2. To a large skillet heated over medium heat, add oil, anchovies, shallot, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil (I saw this part - they really do melt away) and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add to the clam sauce. Toss and coat pasta in sauce with clams until the pasta absorbs the flavor and juices, 2-3 minutes. Remove from heat and season with salt, add parsley and serve.

Disclosure: The Glendalia provided this class to me free of charge but the opinions are my own. 




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