Posted on Wed, Feb. 11, 2009

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LIBRARY WEEK: LINGUINE WITH PORTUGUESE CLAM SAUCE

This quick recipe comes from a 2008 cookbook by Charlie Ayers, who cooked for Google back when it was growing from 40 to 1,500 employees. The cookbook, which we found at the Wichita Public Library's main branch, is called "Food 2.0" (DK, $25).

Ingredients

1 can (10 oz.) clams

1 teaspoon dried chile flakes

2 cups V8 vegetable juice

Juice of ½ lemon

1 teaspoon dried oregano

1 garlic clove, crushed

12 oz. linguine

1 tablespoon butter

Salt and pepper, to taste

Directions

Drain clams, reserving juice.

Put chile flakes in a pan and toast gently, stirring, until fragrant, about 1 minute. Take care not to burn them. Add vegetable juice and juice from can. Bring to a boil and boil rapidly until reduced by half, about 10 minutes. Add lemon juice and oregano and simmer 5 minutes longer. Stir in garlic.

While sauce is simmering, cook linguine according to package directions. Drain pasta and return to its pot. Stir in clam sauce and butter. Add clams. Toss gently over low heat for 1 minute. Taste for salt -- it should taste like the ocean -- and serve.

Makes 4 servings.

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