A quick delicious pasta dish in one pot.
|3 whole||Shallots, 2 large or 4 small|
|1 whole||Lemon, juice only|
|2 Tbsps.||Basil, Fresh, 0.5 oz. or 2 teas. dry|
|2 Tbsps.||Oregano, Fresh, 0.5 oz. or 2 teas. dry|
|2 Tbsps.||Parsley, Fresh, or 2 teas. dry|
|2 tsps.||Old Bay Seafood Seasoning|
|1&1/2 tsps.||Black Pepper, coarsely ground|
|16 ozs.||Linguine, dry|
|6 6.5 oz. cans||Clams, chopped, saving juice|
|1/4 cup||Olive Oil|
|1/2 cup||White Wine, Cooking, See Note*|
|3 cups||Chicken Stock|
|1/4 cup||Parmesan Cheese, grated|
Peel and dice the Shallots, set aside. Peel and press the Garlic, set aside. Extract the Juice from one Lemon and set aside.
If using fresh herbs, mince the Basil, Oregano and Parsley. Regardless, measure the herbs and set aside in the same container along with the Old Bay Seafood Seasoning and Black Pepper.
Break the Linguine in half and set aside. Drain the cans of Clams, preserving both the clams and the juice from the cans separated. You may want to refrigerate the clams until the linguine is cooked.
Heat the Butter and Olive Oil in the bottom of the pressure cooker until it is bubbling. Add the diced shallots and sauté for 2 minutes. Add the pressed garlic and sauté an additional minute. Add the White Wine and cook for another minute.
Add the Chicken Stock, clam juice and lemon juice, along with all the herbs and spices and stir to blend well. Lay the linguine on top then pushing it all down under the liquid if necessary but without stirring it.
Lock the pressure cooker lid in place, bring up to full/high pressure and then pressure cook for 6 mintues. Remove the heat and quick release the pressure.
Once all the pressure has been released, remove the lid, stir in the clams and Parmesan Cheese, then let cool for 5 - 10 minutes, stirring occasionally.
Serve garnished with additional parmesan cheese or serve it on the side for your guests to add as desired.
* You can substitute any dry white wine (Chardonnay or Sauvignon Blanc) for the white cooking wine.
This was Chuck's Instant Pot® recipe, but of course it can be made in any pressure cooker. All the ingredients are the same but I may have tweaked the proportions.
Source: My long time friend Chuck Steigerwalt from The Young Gay Men's Support Group
Yield: 3 quarts
Nutrition Facts per Serving:
21g Fat (31.7% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
3 Lean Meat
3 1/2 Fat.
Copyright 2006-2022 by Keith Langeneckert. All rights reserved. http://www.KeithLangeneckert.com/