A few fresh ideas…ideal for daily specials
or weekly specials…
especially displayed on our LED Board.
The Menu Shoppe has it covered...
great tips for great menus.
Try fresh flavored linguine and pastas in
squid ink, roasted red pepper, peperoncino, lemon-pepper, or saffron.
Linguine with Clams in Spicy Pernod Sauce
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
1/4 cup chopped fresh flat-leaf parsley
Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately. Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams. Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.) While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.
Linguine with Clams in Black Bean Sauce
Try squid ink linguine for piquant elegance
30 small (about 2-inch) hard-shelled clams, scrubbed well
2 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons Scotch
2 tablespoons rice vinegar
1 tablespoon sugar
3 tablespoons vegetable oil
3 tablespoons minced peeled fresh gingerroot
2 1/2 tablespoons dried fermented black beans*, rinsed well, drained, and chopped
2 tablespoons minced garlic
2 scallions, halved lengthwise and cut crosswise into 1-inch pieces
In a kettle bring the water to a boil with the clams and steam the clams, covered, checking them occasionally and transferring them as they open with a slotted spoon to a large bowl, for 3 to 8 minutes. Discard any unopened clams, strain the broth through a fine sieve into a large glass measure, and if necessary add enough water to measure a total of 1 1/2 cups. Discard the shells, rinse any clams that feel sandy, and chop the clams.
Stir the cornstarch into the clam broth and stir in the soy sauce, the Scotch, the vinegar, and the sugar. In a wok or large heavy skillet heat the oil over moderately high heat until it just begins to smoke and in it stir-fry the gingerroot, the black beans, and the garlic for 30 seconds, or until the mixture is fragrant. Stir the cornstarch mixture, add it to the wok, stirring, and bring the sauce to a boil, stirring. Simmer the sauce, stirring, for 2 minutes and keep it warm. In a kettle of salted boiling water cook the linguine until it is al dente, drain it, and add it to the wok with the clams and the scallions. Cook the mixture over moderate heat, tossing the linguine, until it is heated through and the linguine is coated well with the sauce.
Linguine with Grilled Clams and Bacon
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners).
Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain. Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals. Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.) Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.
For ready-made flavored linguine, and other pasta textures, try avantisavoia.com
an elegant purveyor of gourmet products. Also sea salts, olive oils and flavored oils.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers