What?? I’ve joined another cooking club?? No…I’m just joining Ivonne of Cream Puffs in Venice in the quest of actually using the recipes in food magazines.
For my first Magazine Monday recipe, I made the Seafood Sauce recipe on page 107 of the March 2010 issue of the Food Network Magazine. It’s one of those recipes where you have a base recipe and you add more stuff to it to get a different recipe…
Seafood Sauce (adapted from Food Network Magazine)
2 Tbsp Olive Oil
3 Garlic Cloves, sliced
Pinch of Red Pepper Flakes
Pinch of Black Pepper
1 Cup White Wine
30 Shrimps, shelled & deveined
30 Calamari Rings
30 Mini Scallops
7 oz Chopped Clams
4 Cups Perfect Marinara Sauce (base recipe…recipe below)
1 Tbsp Corn Starch
1. Heat olive oil and garlic in a skillet over medium-high heat. Add red pepper flakes. Cook until fragrant.
2. Add seafood and saute until almost fully cooked.
3. Add white wine, and let simmer for 3 minutes. Add Perfect Marinara Sauce, stir to combine. Cook for another 10 minutes.
4. Pour about 1/4 cup of sauce into a small bowl. Add corn starch and stir until corn starch has been evenly incorporated in the sauce. Pour corn starch mixture back into sauce and simmer until sauce thickens.
5. Toss sauce with 8 oz of cooked linguine and serve.
Perfect Marinara Sauce (adapted from Food Network Magazine)
3 Tbsp Olive Oil
6 Garlic Cloves, sliced
Pinch of Red Pepper Flakes
1 (28-oz) can Whole Tomatoes
1 Cup Water (or Chicken Broth or Clam Juice)
1 tsp Basil
2 tsp Salt
1. Heat olive oil in skillet. Add garlic and pepper, cook over high-heat until fragrant.
2. Reduce heat to medium-low. Add tomatoes and cook, crushing them as you stir. Rinse the can with the water and pour into the sauce.
3. Add basil & salt. Increase heat to medium and simmer for 20-25 minutes.
Steven’s been craving White Clam Sauce Linguine for about a week now, and I finally made it this past Friday. I found the Amazing White Clam Sauce recipe on AllRecipes.com. I took advice from some of the reviews and scaled down the amount of crushed pepper and used heavy whipping cream instead of half & half. I also made some other changes. This is VERY yummy, and VERY easy to make. 😀
White Clam Sauce Linguine with Shrimp
1/4 cup Olive Oil
20 Shrimps, peeled and deveined
1/8 tsp Salt
1 Bulb Garlic, minced
1 tsp Red Pepper Flakes
1/8 tsp Black Pepper
2 cups Heavy Whipping Cream
7 oz Clams, chopped
1 1/4 cup Clam Juice
*Note: You can use 3 (6.5 oz ) cans of clams, drained, but juice reserved. I used the macho Costco-sized cans, so I divided the content into 3 servings.”
8 oz Linguine
Parmesan Cheese for topping
Parsley Flakes for topping
1. Heat 1/2 of the olive oil in a large skillet over high heat. Add 1/4 of the garlic and cook until fragrant. Add shrimp and salt and cook until they’re golden brown. Pour shrimp into a bowl and set aside.
2. Add the rest of the olive oil in the skillet. Add the rest of the garlic, red and black pepper and cook until the garlic starts to change color. Pour in the clam juice and simmer over low heat for 10 minutes.
3. Gradually stir in the heavy cream and simmer for another 20 minutes, stirring occasionally.
4. While sauce is simmering, bring a large pot of salted water to a boil. Add linguine pasta and cook for 8 minutes. Drain.
5. Add clams and shrimp to the sauce and cook until the clams are heated through. Stir in the linguine.
6. Place pasta & sauce on plate, and top with parmesan cheese and parsley flakes.