Linguini Puttanesca
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
68
Spice
47
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil1 tsp
Shallot (minced)1 tsp
Garlic (minced)1 tsp
Oregano (dried)1 tsp
Dried Basil1 cup
White Wine (dry)1 cup
Clam Juice (fresh)2 cups
Marinara Sauce680 g
Linguini1
SaltDirections:
1
In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets
2
Sweat about 30 seconds, until anchovies begin to break down
3
Add capers and olives and saute 1 minute
4
Deglaze with white wine, add clam juice, let reduce by 1/3
5
Add plum tomatoes and thoroughly incorporate
6
Add marinara sauce
7
Season, to taste
8
In separate pot, bring 1 1/2 gallons of water to boil
9
Season water generously with salt
10
When water is at a rapid boil, add linguini, stir so there is no clumping
11
Cook until al dente, about 4 to 5 minutes
12
Add cooked pasta to puttanesca sauce and toss
13
Garnish with freshly chopped parsley