New recipes

Rocco DiSpirito’s Linguine with White Clam Sauce

Rocco DiSpirito’s Linguine with White Clam Sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a large pot, bring 4 quarts of water to a boil and add 2 tablespoons of salt. To this, add the pasta and cook for 5 minutes. The pasta will not fully cook until later.

Chop the clams and transfer them to a bowl. Scrape the clam juice into the bowl.

In a large nonstick skillet over medium-high heat, heat the olive oil for 2 minutes. Add the garlic to the pan and cook it, stirring, until the garlic turns golden brown, or for about 2 minutes. To this, add the red pepper flakes, parsley, and lemon slices and turn off the heat.

Drain the pasta and add it to the skillet along with the clam juice. Toss the pasta with the sauce then cover the pan and turn off the heat. Wait 5 minutes, then remove the lid and bring the pasta to a simmer over medium heat. The pasta should be just al dente. Add the chopped clams and toss everything to coat evenly. Be careful not to break up the pasta. Remove the lemon slices and discard them. Season the pasta with salt and pepper and remove it from the heat.

Divide the finished pasta among four pasta bowls or plates and serve it with the lemon wedges.


Ingredients

  • salt
  • 8 oz quinoa linguine, such as Ancient Harvest
  • 48 whole cherrystone clams, freshly shucked by your fishmonger, juice reserved, about 1 1/2 pints
  • 2 tbsp extra virgin olive oil
  • 10 cloves garlic, chopped
  • 1 / 8 tsp crushed red pepper flakes
  • 1 / 2 cup chopped fresh flat-leaf Italian parsley
  • 2 (1/4-inch) lemon slices, plus 4 wedges for serving
  • freshly ground black pepper

Rocco DiSpirito’s Linguine with White Clam Sauce - Recipes

Rocco’s
1131 Folsom Street, San Francisco, CA
(415) 554-0522

Rocco’s serves authentic Italian food: cream, butter, spices, and all the rich goodness one would expect from Italian sauce. In fact, Anthony Bourdin of “No Reservations” visited here and taped a television episode.

The restaurant is a bit small and could get crowded during lunch and dinnertime as there sometimes is a wait to be seated. There’s a counter with an open kitchen, tables, and some tables with sofas along the walls. The panel walls are covered with photos, banners, artifacts, and posters of times past. Fresh bread with butter is normally served before each meal.

I ordered the Clam Linguine and the Tomato Basil Pasta. The Clam Linguine was the best of its kind I ever had with bountifully huge chunks of clams and clams in shells all in a rich cream buttery sauce. I’ve had this dish in several other restaurants around the Bay Area and I say Rocco’s remains the best to this day. Sure, the huge chunks of clams may have been from a can, but the chunks sure weren’t from a catfood-sized can as these clam chunks were fingertip sized, clean, pink, moist, tender, and oh so soft. Many other restaurants skimp on clam chucks and instead serve this dish with clam mush or clam shreds (which do look like from a clam can because I also buy and use that catfood-sized clam can). I mean the clam chunks make all the difference in Clam Linguine---the larger the chucks, the better. And if not from a clam, then my compliments to the chef! The white cream sauce had the correct mixture of clam juice to cream with the white wine not being overpowering, a cooking feat not every restaurant mastered when it came to Clam Linguine. Rocco’s sauce had clam taste without the fishiness of the clams or the overwhelming rich taste of butter or the sharpness of white wine. The combination of ingredients in the sauce was just perfect. This dish probably isn’t best for those on a diet due to the butter and fat quantities, but it sure was delightfully good.

The Tomato Basil over Angelhair pasta tasted great. I could taste the ingredients of fresh tomatoes and basil simple and elegant to the tongue and not overly complex. Rocco’s serves its pasta dishes with plenty of sauce so the pasta is enveloped with savory goodness. The Tomato Basil sauce wasn’t dry, watery, or oily, but was dense with rich tomato sauce without oily olive oil film.

Rocco’s serves pretty large platters, or rather one saucer pan per entrée. The meals are hot and the pasta light and dense. The service is good, friendly, and attentive.
Rocco’s remains one of the most memorable Italian food experiences I’ve had in San Francisco. The Rocco’s chefs know how to cook and their pasta recipes have been crafted to a fine art. No wonder Anthony Bourdin stopped here on his San Francisco television trip.


Paskewitz Family

A married couple and their five sons learn about foods that will fuel their active lifestyles in the premiere of this cooking show, which educates people about good nutrition and healthy eating habits.

Kiernan Family

Healthy recipes are created for a child with type 1 diabetes and her father, who needs help losing weight.

Kenley & Julia

Rocco emphasizes the importance of a balanced diet to friends living together in New York City.

Pat & Lia

A young couple with dietary challenges add healthy meals to their menu.

Koni & Jon

A young couple learn to make healthy dishes at home.

The Lazzaruolo Family

Rocco and his cousin prepare penne alla bolognese and eggplant parmigiano in a low-fat marinara sauce.

Jon and Priscilla

Penne al livernese with whole-wheat pasta and sweet-potato chips is prepared.

Hoboken Firemen

Rocco prepares pork chops in a cheddar-cheese sauce and chicken-and-rice jambalaya for the Hoboken Fire Department.

The Boudre Family

Recipes for sweet-and-sour beef stir-fry, chicken parmigiana, and pizza pockets with fresh mozzarella.

Boutzalis

Rocco teaches a busy family how to prepare fast and healthy meals.

Cavallaro

Recipes for ricotta gnudi, BBQ baby back ribs with balsamic glaze, and instant vanilla soft-serve ice cream.

Persico

Rocco devises a meal plan for a family who rely on junk food, sugary snacks and big dinners.

Raspanti

Rocco prepares easy healthy dishes.

Albury

Rocco prepares Southern-comfort meals that are low in cholesterol for a family that has a history of heart disease.

Jeffra–Duran

Rocco creates healthy meals for the family of two Newark, N.J., police officers.

Aufiero Family

Rocco prepares grilled eggplant Parmigiano and chili with ground turkey.

Reilly Family

Recipes for vitamin-rich food such as blueberry-cream muffins, beef pot roast, and instant strawberry soft serve.

Ferri Family

Rocco shows young newlyweds the benefits of a gluten-free diet and serves up gluten-free versions of their favorite Italian dishes.

The Best of Now Eat This

A look at favorite recipes.

Ed & Samantha

Recipes for steak with tomato and spinach salad, smoked oysters in hickory wood and homemade spaghetti with white clam sauce.


Rocco DiSpirito’s Linguine with White Clam Sauce - Recipes

My granddaughter and I wanted to try Rocco's Pizza Pasta for dinner. We were seated right away. Our drinks came out fast. The waiter brought out olive oil with just the right amount of spices and an "R" made with balsamic vinegar. It was very impressive. The bread was very fresh and so good. We shared a hot antipasti. That could have been our meal there was so much on the plate. My granddaughter ordered baked ziti and I have to say it was very good and really a lot from the children's menu. She couldn't finish it and had to have it wrapped to take home. I had the linguine with white clam sauce. There were small baby clams and a few clams in the shell. The plate was presented very nice. The taste was so good I was hoping it would not end. But it did and I was so full we both could not get desert Rocco's is a very small restaurant and I would image on certain days you have to wait. I would wait because the food is very very good.

31 - 35 of 59 reviews

Lots of food and it's good. Some dishes we tried - chicken verde, chicken francais. Good desserts (spuomoni). Prices were not bad. Place is good for kids. Small place, packed.


Recipe Summary

  • 1 (16 ounce) package dry linguini
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 4 (6.5 ounce) cans minced clams
  • ½ cup butter
  • salt and pepper to taste
  • 2 tablespoons dry white wine

Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente drain well.

In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.

Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.


Paskewitz Family

A married couple and their five sons learn about foods that will fuel their active lifestyles in the premiere of this cooking show, which educates people about good nutrition and healthy eating habits.

Kiernan Family

Healthy recipes are created for a child with type 1 diabetes and her father, who needs help losing weight.

Kenley & Julia

Rocco emphasizes the importance of a balanced diet to friends living together in New York City.

Pat & Lia

A young couple with dietary challenges add healthy meals to their menu.

Koni & Jon

A young couple learn to make healthy dishes at home.

The Lazzaruolo Family

Rocco and his cousin prepare penne alla bolognese and eggplant parmigiano in a low-fat marinara sauce.

Jon and Priscilla

Penne al livernese with whole-wheat pasta and sweet-potato chips is prepared.

Hoboken Firemen

Rocco prepares pork chops in a cheddar-cheese sauce and chicken-and-rice jambalaya for the Hoboken Fire Department.

The Boudre Family

Recipes for sweet-and-sour beef stir-fry, chicken parmigiana, and pizza pockets with fresh mozzarella.

Boutzalis

Rocco teaches a busy family how to prepare fast and healthy meals.

Cavallaro

Recipes for ricotta gnudi, BBQ baby back ribs with balsamic glaze, and instant vanilla soft-serve ice cream.

Persico

Rocco devises a meal plan for a family who rely on junk food, sugary snacks and big dinners.

Raspanti

Rocco prepares easy healthy dishes.

Albury

Rocco prepares Southern-comfort meals that are low in cholesterol for a family that has a history of heart disease.

Jeffra–Duran

Rocco creates healthy meals for the family of two Newark, N.J., police officers.

Aufiero Family

Rocco prepares grilled eggplant Parmigiano and chili with ground turkey.

Reilly Family

Recipes for vitamin-rich food such as blueberry-cream muffins, beef pot roast, and instant strawberry soft serve.

Ferri Family

Rocco shows young newlyweds the benefits of a gluten-free diet and serves up gluten-free versions of their favorite Italian dishes.

The Best of Now Eat This

A look at favorite recipes.

Ed & Samantha

Recipes for steak with tomato and spinach salad, smoked oysters in hickory wood and homemade spaghetti with white clam sauce.


Caprese Salad

DiSpirito drizzles this salad with "super olive oil," which has almost 75 percent less fat and calories than regular olive oil.

Ingredients:

1 tablespoon green olive juice (from a jar of green olives)

1 tablespoon extra virgin olive oil

3 large ripe tomatoes (heirloom, if possible) sliced into 16 1/2-inch slices

Freshly ground black pepper

6 ounces fresh mozzarella, sliced 1/4-inch thick>br> 12 fresh basil leaves, torn into small pieces, stems removed

1. Combine water, olive juice, and xanthan gym in a small bowl and whisk until thick. Add olive oil and whisk until smooth.

2. Season tomatoes with salt and pepper. Top each with a slice of mozzarella, then season again lightly with salt and pepper. Arrange 4 tomato and cheese slices overlapping on each of 4 small salad plates and scatter basil on top. Drizzle each plate with 1 tablespoon olive oil mix.

Nutritional score per serving: 167 calories, 11.5g fat


Rocco DiSpirito’s Linguine with White Clam Sauce - Recipes


Comfort Food. We all love it. We all have our favorites. In his latest book, Now Eat This ! Rocco Dispirito chronicles his personal weight loss and his desire to indulge in comfort foods. Now Eat This! is all about comfort foods, 150 comfort foods all under 350 calories .

The book is broken down into eleven chapters : Appetizers Soups Salads Sandwiches and Pizza Fish and Shellfish Chicken and Turkey Beef and Pork Pasta and More Sides Sauces and Desserts. There are lots of pictures of food and lots of pictures of Rocco (ladies, you know what I'm talking about here). The book does rely heavily on many products, such as: nonstick cooking spray, low-fat cheeses, greek yogurt, bacon bits, whole wheat panko, Truvia, Splenda, and also egg substitute. While these products will appeal to some, they will not appeal to all, and for this reason, this book is probably not for everybody.

I based my review on my favorite types of comfort foods: Macaroni and Cheese, Spaghetti and Meatballs, Pizza, Potato Soup, and Chocolate Ice Cream.

The first recipe I made from the book, and probably our favorite of the five, was his Macaroni and Cheese with a Crusty Crunch . Coming in at 227 calories a serving, Rocco's Macaroni and Cheese was a combination of an onion-garlic puree, mixed with reduced-fat cheddar and Greek yogurt, topped with crispy whole wheat panko and Parmigiano.

The final result was very creamy and the portion was pretty big for 227 calories. We all enjoyed it!

The second recipe I made was Rocco's Mama-Approved Spaghetti and Meatballs . The meatballs were a mix of ground turkey breast, eggplant, onion, egg white, garlic and chicken broth. They were served over marinara sauce and whole wheat spaghetti. At some point during the cooking process, my nine year old daughter decided to "help me" by "stirring the pot of meatballs". You can imagine how well that went over. Needless to say that our meatballs ended up being meat sauce. Regardless of whether we had meatballs or meat sauce, this was not Mama-Approved and wasn't one of our favorites. Saying that, spaghetti and meatballs is probably our number one favorite meal and maybe I should have known better than to try a diet version.

The third recipe we tried, was Rocco's Deep Dish Pizza . I had seen Rocco make this pizza on an episode of Rachel Ray and it did really look good. I was excited to give it a try. A homemade whole wheat pizza crust is made using molasses and then the dough is topped with low-fat mozzarella cheese and reduced-fat pepperoni. At 218 calories a slice, this pizza was pretty good. We did like the crust and I would definitely like to make a veggie-loaded pizza next time.

Creamy potato soup is one of my very favorite comfort foods, so I chose Rocco's Cheddar Cheese and "Potato" Soup . Rocco's "potato" soup relies on cauliflower instead of potato to make a creamy, cheesy-based soup that is low calorie. Cauliflower, milk, onion, and garlic are pureed to make a hearty and thick soup. Reduced-fat cheese is added to give it a cheesy consistency. A huge bowl of this "potato" soup comes in at only 190 calories. I found that I didn't really miss the real potato in this soup. I liked this recipe and ate it for lunch most of this week. With the calories you save from using cauliflower I think you could definitely indulge in the real full-fat cheese!

I had a hard time picking out a dessert recipe. Most of the desserts contained Truvia or Splenda and I had never worked with either of those ingredients before. I opted for Rocco's Chocolate Frozen Yogurt , made from 99% unsweetened chocolate, agave nectar, skim milk, and Greek Yogurt. The final product was not real great. The frozen yogurt was very bitter (probably because the recipe calls for 99% unsweetened chocolate) and tasted very strongly like coffee. I also had trouble getting the ice cream to "set up". I don't know that I would recommend this recipe. The ingredients were pretty expensive and the end results weren't that great PLUS one serving is 276 calories and I don't know if that is a real savings in the calorie department. I think you could probably find some tastier options for the same calorie content.

Like everyone, I love the concept of indulging in comfort food without the guilt. Although I had some hit and miss results, there are still some more recipes that I would like to try. I'm crossing my fingers that I'll find a new favorite!

I'm submitting the Cheddar Cheese and "Potato" Soup to my friend Deb @ Kahakai Kitchen for her Souper Sundays roundup!


Watch the video: SUNNYTORIAL Schafskäse-Tomaten-Nudeln mit Laura (October 2022).