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Linguine with Red Clam Sauce

Checked the pantry and found a large can of clams…should I make chowder or linguine? No potatoes…decision made…linguine! Pinterest to the rescue again.Quick and fairly straight forward if you use the canned clams. Certainly would make a special dish for a memorable dinner…

Linguine with Red Clam Sauce
Prep Time: 15 minutes Cook Time: 20 minutes Yield: serves 4 to 6**
Ingredients
• 1 pound linguine
• 2 tablespoons extra virgin olive oil
• 4 anchovies, packed in oil
• 3 cloves garlic, minced
• 2 shallots, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 18-ounce jar diced tomatoes
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 pounds littleneck clams* OR 13 oz. canned clams drained (save the juice)
• Parmesan cheese
Directions
1. Bring a large pot of salted water to boil. Add linguine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside. If using clam juice discard the pasta water
2. In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies “melt” and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water or clam juice. season with a pinch of salt and pepper. Bring to a boil.
3. Add linguine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
4. Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately. Pass the cheese…

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Six Hour Boneless Leg of Lamb (LCBO Ontario)

Have done this recipe three times now and always works out stunningly. I gather the secret is in the slow cooking temperatures. Not to worry, you really do not taste the anchovies when this is cooked…Follow the directions as shown. If you must, serve with traditional mint jelly, but I liked the fresh mint leaves better. Unfortunately we cannot find rutabagas all the time, so I substituted baby potatoes with skins on. For those not in the know. the LCBO/LLBO in Ontario puts out a seasonal magazine called “Food and Drink” from which this recipe was taken. You can find it by doing a Google search –

http://www.lcbo.com/fooddrink/recipes.shtml

So here it is…

Six-Hour Leg of Lamb
Autumn 2008
By: Lucy Waverman

This method of preparing lamb originated in the days of mutton, which needed to be cooked for a long time before it was tender. This is a superb dish with its long slow-cooking time of up to 6 hours, which gives a meltingly soft, sweet finish that can be cut with a spoon. You will need to make it 1 day ahead in order to remove all the fat from the sauce. 

4 anchovies
2 cloves garlic
5 lb (2.2 kg) lamb leg on the bone or boneless leg of lamb
Salt and freshly ground pepper
2 tbsp (25 mL) olive oil

Vegetables

12 shallots, peeled and trimmed (or one large white onion chopped)
4 carrots, peeled, halved, thicker ends cut in half
1 small rutabaga peeled, or baby potatoes with skins and cut into 2 inch (5 cm) pieces
Salt and freshly ground pepper
1 cup (250 mL) red wine
2 cups (500 mL) beef or chicken stock
1 cup (250 mL) canned tomatoes with juice
1 bay leaf
3 sprigs thyme or substitute two fresh rosemary sprigs
2 whole heads garlic, trimmed

Garnish            ¼ cup (50 mL) chopped mint

1. Preheat oven to 250ºF (120ºC).

2. Chop anchovies together with garlic. Cut slits all over lamb and insert some of the mixture into each slit. Season well with salt and pepper.

3. Heat oil in a large skillet over medium-high heat. Add lamb and brown all over, about 8 minutes. Remove lamb, reduce heat to medium and add shallots, carrots and rutabaga/potatoes. Sauté for 2 to 3 minutes or until slightly tinged with brown. Season with salt and pepper. Remove vegetables to a bowl and set aside, reserving skillet for sauce.

4. Place lamb in a large Dutch oven or heavy casserole with a lid.

5. Place wine, stock, tomatoes, bay leaf and thyme or rosemary sprigs in reserved skillet and bring to boil, stirring up all the little brown bits. Pour over lamb and cover tightly. Bake for 2 hours, turn lamb and add reserved carrots and rutabaga and bake another 2 hours. Turn again, add shallots and garlic and bake for remaining 2 hours or until lamb is so tender you can cut it with a spoon.

6. Remove vegetables from sauce and chill vegetables and lamb separately, covered, overnight.

7. Remove lamb from pot and skim fat from cooking liquid. Bring cooking liquid to a boil and reduce until full of flavour and slightly thickened, about 8 to 10 minutes.

8. Carve lamb from bone and reheat meat and accompanying vegetables in sauce until warm. Transfer to a serving platter and serve lamb garnished with vegetables. Sprinkle with fresh mint if desired.

Serves 8