Pizza Today - October 2017 - 40

LINGUINI CAN BE PURCHASED DRY, OF
COURSE, which will give you the longest

shelf life. You can also buy it fresh if you
don't have the ability to make it yourself
and will need to ensure it gets used before
its expiration. You can also purchase linguine frozen. You've got a couple of
options: thaw it out under refrigeration and
cook it to order, or simply leave it frozen
and drop it in salted, boiling water to order.
Obviously linguine can be used for all
the standards that you are probably aware
of. But just in case you've been walking
around with your eyes closed, here's a list of
some classic standards:
* Shrimp Scampi linguine
* linguine topped with meatballs and
marinara or sausage, peppers and onion
* crab and seafood linguine in garlic
cream sauce
* eggplant or chicken Parmesan over
linguine, to name just a few.
LET'S GET INTO MY FAVORITE STUFF.

Something I grew up in New England with
and is a real crowd favorite is linguine with
clam sauce. It even went over very well in
the South (although, I think most of the
people who ordered it were from up north).
4 0 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 7

You've got a couple
of clam options for this
recipe: baby clams or
chopped sea clams, both
of which are available
fresh, frozen or canned.
I would not recommend canned chopped
ocean clams, since they
are darker in flesh and
much stronger in flavor,
leaving a less desirable
flavor profile. For this
recipe's sake, we'll use
canned chopped sea
clams. You'll get
12 cans to a case. While
they are expensive,
you'll charge appropriately and should have
no waste since you'll be
making small batches.
Even though you'll use
the clam juice they are
packed in, I still like
to add clam base for a perfect balance in
flavor. Here's my recipe:

Clam Sauce
1 48-ounce can chopped sea clams, with
the juice
1 can of water, use the same can from the
clams
½ pound of clam base
1 tablespoon crushed red pepper flakes
2 tablespoons of fresh minced garlic
2 tablespoons of granulated garlic
1 ½ tablespoons of salt
2/3 cup cornstarch
½ cup of olive oil
1 cup of dry white wine
1 cup chopped parsley (reserved)
Add everything together in a sauce
pot. Bring to a simmer. Combine 2/3 cup
cornstarch and 2/3 cup of cold water
to make a slurry, then add to simmering
clam sauce stirring constantly. Bring sauce
back to a boil, then remove from heat. Let
it cool before adding the reserved parsley. Heat to order and toss with linguine.
Garnishing this dish with little neck clams
is an awesome touch!

Vegetable Lo Mein
using linguine
1 medium sliced white onion
1 sliced green bell pepper
1 sliced red bell pepper
4 ounces sliced mushrooms
3 ounces canned baby corn
4 ounces drained sliced water chestnuts
4 ounces drained sliced bamboo shoots
In a screaming hot wok, frying pan
or flat top grill, sauté all the veggies in
a little bit of vegetable oil for a couple
of minutes, toss in a pound of cooked,
drained linguine then season everything
with soy sauce, fresh chopped garlic,
ginger and a few drops of toasted sesame
oil. Toss it all until well blended and serve
it topped with sliced fresh green onion.

Here's one that I absolutely love with a
Thai flair to it.

Cold Sesame Noodles
Mix the following to make the sauce/
glaze for the pasta:
2/3 cup peanut butter
1¾ cups chicken broth
¼ cup soy sauce
1½ teaspoon toasted sesame oil
1½ teaspoon chopped garlic
1 teaspoon ground ginger
1 cup shredded carrots
Toss in 1 pound of cooked and chilled
linguine
Top/garnish this cold dish with:
Fresh bean sprouts
Finely julienned red bell pepper
Finely sliced green onion
Crushed peanuts

As you can see, you can take linguine in
many different directions other than the
simple standards. Try these dishes and
delight your guests. They are my creations
and have been delighting my diners for
years. n
JEFFREY FREEHOF is a frequent contributor
to Pizza Today and International Pizza
Expo.


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - October 2017

Pizza Today - October 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
A Front-of-House Manager
Bbq Types to Menu
For the Love of Linguine
Lobster
National Pizza Month
Fundraisers
Road to Pizza & Pasta
Hot 100 Independents
Rebranded
The Pies of Providence
Preferred Suppliers
Pizza & Pasta Ne Exhibitor List
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - October 2017 - CT1
Pizza Today - October 2017 - CT2
Pizza Today - October 2017 - Pizza Today - October 2017
Pizza Today - October 2017 - Cover2
Pizza Today - October 2017 - Commentary
Pizza Today - October 2017 - 4
Pizza Today - October 2017 - 5
Pizza Today - October 2017 - Contents
Pizza Today - October 2017 - 7
Pizza Today - October 2017 - 8
Pizza Today - October 2017 - 9
Pizza Today - October 2017 - Contributors
Pizza Today - October 2017 - 11
Pizza Today - October 2017 - Expo Spotlight
Pizza Today - October 2017 - 13
Pizza Today - October 2017 - Interact
Pizza Today - October 2017 - 15
Pizza Today - October 2017 - Conversation
Pizza Today - October 2017 - 17
Pizza Today - October 2017 - Man on the Street
Pizza Today - October 2017 - 19
Pizza Today - October 2017 - Respecting the Craft
Pizza Today - October 2017 - 21
Pizza Today - October 2017 - At Your Service
Pizza Today - October 2017 - 23
Pizza Today - October 2017 - Destinations
Pizza Today - October 2017 - 25
Pizza Today - October 2017 - Knead to Know
Pizza Today - October 2017 - 27
Pizza Today - October 2017 - 28
Pizza Today - October 2017 - 29
Pizza Today - October 2017 - A Front-of-House Manager
Pizza Today - October 2017 - 31
Pizza Today - October 2017 - 32
Pizza Today - October 2017 - 33
Pizza Today - October 2017 - Bbq Types to Menu
Pizza Today - October 2017 - 35
Pizza Today - October 2017 - 36
Pizza Today - October 2017 - 37
Pizza Today - October 2017 - For the Love of Linguine
Pizza Today - October 2017 - 39
Pizza Today - October 2017 - 40
Pizza Today - October 2017 - 41
Pizza Today - October 2017 - Lobster
Pizza Today - October 2017 - 43
Pizza Today - October 2017 - 44
Pizza Today - October 2017 - 45
Pizza Today - October 2017 - National Pizza Month
Pizza Today - October 2017 - 47
Pizza Today - October 2017 - 48
Pizza Today - October 2017 - 49
Pizza Today - October 2017 - Fundraisers
Pizza Today - October 2017 - 51
Pizza Today - October 2017 - 52
Pizza Today - October 2017 - 53
Pizza Today - October 2017 - Road to Pizza & Pasta
Pizza Today - October 2017 - 55
Pizza Today - October 2017 - Hot 100 Independents
Pizza Today - October 2017 - 57
Pizza Today - October 2017 - 58
Pizza Today - October 2017 - 59
Pizza Today - October 2017 - Rebranded
Pizza Today - October 2017 - 61
Pizza Today - October 2017 - 62
Pizza Today - October 2017 - 63
Pizza Today - October 2017 - The Pies of Providence
Pizza Today - October 2017 - 65
Pizza Today - October 2017 - 66
Pizza Today - October 2017 - 67
Pizza Today - October 2017 - 68
Pizza Today - October 2017 - 69
Pizza Today - October 2017 - 70
Pizza Today - October 2017 - 71
Pizza Today - October 2017 - 72
Pizza Today - October 2017 - 73
Pizza Today - October 2017 - 74
Pizza Today - October 2017 - 75
Pizza Today - October 2017 - 76
Pizza Today - October 2017 - 77
Pizza Today - October 2017 - Preferred Suppliers
Pizza Today - October 2017 - 79
Pizza Today - October 2017 - Pizza & Pasta Ne Exhibitor List
Pizza Today - October 2017 - 81
Pizza Today - October 2017 - 82
Pizza Today - October 2017 - 83
Pizza Today - October 2017 - Pizza Today Yellow Pages
Pizza Today - October 2017 - 85
Pizza Today - October 2017 - 86
Pizza Today - October 2017 - 87
Pizza Today - October 2017 - 88
Pizza Today - October 2017 - 89
Pizza Today - October 2017 - 90
Pizza Today - October 2017 - 91
Pizza Today - October 2017 - 92
Pizza Today - October 2017 - The Marketplace
Pizza Today - October 2017 - 94
Pizza Today - October 2017 - 95
Pizza Today - October 2017 - 96
Pizza Today - October 2017 - 97
Pizza Today - October 2017 - 98
Pizza Today - October 2017 - 99
Pizza Today - October 2017 - 100
Pizza Today - October 2017 - 101
Pizza Today - October 2017 - 102
Pizza Today - October 2017 - 103
Pizza Today - October 2017 - 104
Pizza Today - October 2017 - Reader’s Resource
Pizza Today - October 2017 - Mike’s Monthy Tip
Pizza Today - October 2017 - Cover3
Pizza Today - October 2017 - Cover4
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