It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.
I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!
Recipe: Linguine with Kalamata Clam Sauce
Summary: The sauce will be a kind of brown color, that’s because of the olives.
- 1 small Bell pepper thinly sliced
- 1/2 Onion chopped
- 3 Garlic cloves sliced
- 2 tablespoon Extra virgin olive oil
- 1 can (8 oz) Chopped clams with juice
- 2 tablespoon Kalamata Olive Paste
- 1 teaspoon Unsalted butter
- 1 teaspoon Anchovy paste
- 1 tablespoon Tomato paste
- 2 tablespoon Cream
- 1/2 package Linguine Pasta
- Parmesan grated
- Black pepper freshly ground
- Have ready a large pot of salted water, ready for the pasta.
- Heat a skillet and put in the olive oil. Add the garlic, and sauté until the garlic starts to get translucent. Do not burn! Add the onions and peppers, and reduce the heat to low. Cook for 5 minutes, stirring occasionally. By this time the vegetables should be nicely translucent.
- Open the can of clams, being sure not to lose any of the liquid. You might want to consider opening it just a little and draining it into the pan before completely opening it. Add the clams to the pan. Turn the heat down to very low, cover and cook for another 5 minutes. While this is happening, heat the pasta water.
- When the water is boiling, put the pasta in the water. Cook it for about 5 minutes, or until it is al dente.
- Remove the cover from the sauce, and add the butter, tomato paste, anchovy paste, and whisk all together. Add the cream and mix that in as well.
- Drain the pasta and put it into a large bowl. Pour the sauce over the pasta. Add freshly cracked pepper and grated Parmesan.
- Toss and plate into pasta bowls.
- Serve with extra Parmesan and pepper.
If you cannot find Kalamata olive paste, then you could slice regular Kalamata olives and add them to the sauce instead. If you can find the small sweet peppers in multiple colors, use those instead. I used two yellow, an orange and a red for my sauce, YMMV.
Garnish with Italian parsley.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Diet type: Pescatarian
Number of servings (yield): 4
Culinary tradition: Italian
Fat: 26 grams
Protein: 14 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.