Spaghetti al Limone

We went to NYC a couple of years ago and I had one of the most spectacular, yet rustic dish at Supper in the East Village.  It was so good, that ever since I've been trying my hardest to recreate it here.  I think I finally did it.

Seriously, it's simple, luscious and tastes of fresh lemon and parmesan cheese.  What could be better than that? 

1 lb. spaghetti, cooked to al dente (keep pasta water)

1/4 c. fresh squeezed lemon juice

zest of two lemons

4 tbs. unsalted butter

4 tbs. olive oil

1/4 c. fresh italian parsely, plus more for garnish

1/2 c. parmesan cheese, plus more for garnish

3 tbs. dry white wine

salt & lots of fresh cracked pepper

4 tbs. heavy cream

In a large pan place the butter and lemon juice and let bubble.  Add zest of one lemon and simmer.  Add a little pepper and some salt.  Crank heat and add the wine, reduce down. 

Next, add the olive oil and continue to stir until thick.  Add the pasta and the cream.

NOTE:  You don't want to add the cream until you add the pasta or sauce will curdle.

If the sauce is too thick, add some of the pasta water (I add usually around 1/4 cup)  stir in the parmesan cheese, italian parsley  and add lots of fresh cracked pepper. 

Place in pasta bowl and top with extra zest, pepper and parsley. 

Linguini With Clams

I absolutely love clams.  When I was a kid, I would order buckets of these succulent delicacies and eat them all by myself.  Now, my hunger for these have yet to subside.  This is so easy to make and everyone will think you are a gourmet chef!

2 lbs manilla clams
3 bottles clam juice
1-2c. chardonnay
1 onion, diced
8 cloves garlic, minced
1/2 c. fresh parsley, chopped
red pepper flake to taste
fresh basil, julienned
1 lb. linguini cooked, al dente
garlic bread for dunking
salt, pepper and olive oil
butter to finish

When you bring your clams home from the fish monger, soak them in cold water with about 3 tbl. flour.  The clams will eat the flour and spit out the sand.  Make sure to drain!  Store clams in a bowl on top of ice.  Make sure you use the clams the same day you bring them home for optimum freshness.

In a saute pan over medium heat saute the onion, garlic, red pepper flake until nice and soft.  About 8 minutes.  Add the chardonnay to the pan, and reduce by half.  Add the clam juice and let simmer about 15-20 minutes.  You want a nice, flavorful broth. 

Cook linguini according to package instructions.  I like my pasta al dente.

Add the clams to the bubbling broth and cover for about 6 minutes.  After six minutes check the lid and see if they have opened,  be careful because you want them to just open so you have a succulent clam.  You WILL get rubbery clams if you overcook them.

Discard any clams that have not opened once the majority have opened.  Finish with butter and fresh herbs. 

Add sauce to pasta and toss with tons of parmesan cheese. 

Oh man, so good!!!