Tuesday, 1 January 2013

Pescetarian Pasta

This is a really easy recipe to throw together quickly. It's also extremely versatile; you can substitute the clams for any seafood, or even meat. (If you're going to add meat, you should totally use bacon fat in step one!) Crush the tomatoes by hand instead of chopping them because it's easier, and obviously more fun. Add heavy cream to make a rose sauce.

Pescetarian Pasta Sauce

1 rib celery, finely chopped
1 medium carrot, finely chopped
2 or 3 shallots, finely chopped
3 cloves garlic, finely chopped
1/4 cup white wine, or water
1 can clams in their own juice
1 can whole tomatoes, preferably San Marzanos
2 tbsp dried parsley
2 tsp dried oregano
chili flakes to taste
1 to 2 bay leaves
2 tbsp grated parmesan (optional)

1. Set a large pot over medium heat. When it comes to temperature, add about 2 tbsp of whatever fat you like (I used canola oil, but butter or anything works) and your finely chopped celery, carrot, and shallot. Cook for about 4 minutes, stirring frequently, then add the garlic. Cook about 1 minute more. Deglaze with the white wine (or water).

2. Pour in the tomato juice, then add each tomato one by one, crushing it with your hand before dropping it in the pot. Add the clam juice, and reserve the clams until the last step. Add in the parsley, oregano, chili flakes, and bay leaves. (Remember how many bay leaves you add -- they need to be removed later!) You can add the parmesan too, if you're using it. Stir it all together. Season with salt and pepper to taste.

3. Let it simmer over medium low heat for at least half an hour. You can leave it for longer, but make sure you're checking on it and stirring every so often.

4. Now, at this point, you can leave it chunky and just reduce the liquid until it's saucier (not so soupy.) Or you can use an immersion blender (or regular blender or food processor) to break up the larger chunks, or blend it all the way down to a smooth consistency.

5. Add the clams and cook for just a minute or so. Add your favourite cooked pasta, and garnish with a bit more parsley and some parmesan.

This is my first recipe, so please let me know if you find any mistakes or if anything is confusing/unclear. If you make it, let me know what you think!

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