linguine with clam sauce for #SundaySupper
Here it is…my first ever Pig and The Fig CONTEST! I recently joined a group of pretty passionate food bloggers (#SundaySupper) and we were given the opportunity to test out a new product from LAND O LAKES® Butter with Olive Oil & Sea Salt to be used to create a Simple and Fresh Summer Recipe. It was kind of a no brainer for me. Olive oil + butter + sea salt = rocking’ pasta.
But don’t stop there. Use it to sauté vegetables. Bring it to room temperature, mix with some minced garlic and herbs for a compound butter. Sauté some scallops and top with fresh parsley. You get the picture. The possibilities are kind of endless.
So tell me, please, what is your idea? You can comment here or post your recipe/idea on my Facebook page. I will pick a WINNER…and you’ll receive a coupon for the new product and some other P+F swag.
linguine with clam sauce
1 half stick of Land O Lakes Butter with Olive Oil and Sea Salt
18 manila (if possible) or pasta neck clams
1 c chopped clams
1 medium onion, chopped
2 small shallots, chopped
1/3 c chopped parsley
1/4 c basil, cut into ribbons
1/2 c or more of dry white wine
1/2 c grape tomatoes, halved
juice and zest of 1 1/2 lemons (I used in season meyer lemons)
1-2 t crushed red pepper
1/4-1/2 c heavy cream
1 lb linguine
salt and pepper to taste
Put a large covered pot of salted water on to boil.
In a very large skillet, melt the butter over med-high heat. Add the garlic, shallots and the onions and sauté for a few minutes, taking care to not burn the garlic but to soften and color the onions. Turn down the heat to medium and add the chopped clams, wine and lemon juice. Season with crushed red pepper and salt. The water should be boiling by this point, so throw in the pasta.
Add the heavy cream, and turn down the heat to low-medium. Cook for about 5 minutes, taking care not to cook away any of the precious sauce. If you do, you will need to build it up again with a little more wine and lemon juice. Just before the pasta is done, turn the heat back up and toss the whole clams and tomatoes into the skillet. Cover and steam until they open, shaking the pan a few times to move around the sauce. Throw away any clams that haven’t opened. Adjust for seasonings now, adding a little more heavy cream or even a pat of butter if the sauce is too acidic. Drain your pasta, reserving a little of the water. Add the herbs and pasta to the skillet and carefully mix the pasta into the sauce, adding the reserved pasta water if it seams too dry. Serve either in the skillet or in a large, shallow bowl. I like to serve it with a pinch bowl of crushed red pepper and parmesan cheese on the table.
LAND O LAKES® Butter with Olive Oil & Sea Salt Land O’Lakes is expanding its popular line of half-stick butter with the introduction of LAND O LAKES® Butter with Olive Oil & Sea Salt. This new product contains wholesome ingredients: sweet cream, olive oil and sea salt. LAND O LAKES® Butter with Olive Oil & Sea Salt is an easy and convenient way to simply enhance the flavor of your favorite foods. Available in a premeasured half-stick size, this new product can be used for topping and cooking a variety of foods, combining the two ingredients consumers often combine separately when frying or sautéing foods. The delicious taste of butter and olive oil will add delicious flavor to any dish.
Disclosure: The author received a full-value coupon redeemable for LAND O LAKES® Butter with Olive Oil & Sea Salt, for recipe development and review purposes. All opinions are my own.
For more information, you can follow LAND O LAKES® Butter with Olive Oil & Sea Salt on twitter @LandOLakesKtchn or become a fan on Facebook.