Antons Linguini Rafael Copycat Recipes

LINGUINE WITH CLAMS

Steps:

• Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
• Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
• In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
• Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
• Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
• Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

PENNE W/ SPICY SAUSAGE, OYSTER MUSHROOMS, BASIL AND TOMATOES

Steps:

• Simmer sausages in water for about 5 minutes or until just cooked; let cool. Coarsely chop tomatoes on food processor.
• In large skillet, heat 2 T olive oil. Add basil, onion, garlic and carrots; saute until soft. Season with salt and pepper. Add tomatoes and simmer for about 30 minutes.
• Cut sausages diagonally into thin slices. In small skillet, saute sausages in remaining 2 T olive oil until lightly browned. (make sure that the oil is very hot or the sausage will fall apart) Add mushrooms and saute until tender. Add mushrooms and sausages to tomato sauce; simmer 5 minutes.
• Cook pasta in large amount of boiling salted water until tender; drain and return to saucepan. Add sauce and toss. Serve with parmesan cheese.