MOPPING SAUCE RECIPES

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LINGUINI WITH WHITE CLAM SAUCE RECIPE | RACHAEL RAY | FOOD ...



Linguini with White Clam Sauce Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained, 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt
Crusty bread, for mopping

Steps:

  • Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

FLATBREAD RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Flatbread recipe - Recipes and cooking tips - BBC Good Food image

Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry

Provided by Good Food team

Categories     Lunch, Side dish, Supper

Total Time 1 hours 55 minutes

Cook Time 15 minutes

Yield Makes 8 breads

Number Of Ingredients 5

500g strong white flour
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Steps:

  • Mix the flour, salt, yeast and oil in a large bowl and add enough water to make a soft, but not sloppy, dough. Knead well. Put into a lightly oiled bowl to rise for 1 hr until doubled in size.
  • Divide the dough into 8 pieces, about 250g each, and use a rolling pin to flatten each one into a circle, 15cm in diameter, about 1cm thick. Then leave the pieces on a lightly floured baking tray to prove for 5 mins. Heat a large frying pan to a medium heat and dry-fry each piece until browned on both sides, about 5 mins in total. Set aside to cool slightly before serving.

Nutrition Facts : Calories 255 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 1.3 milligram of sodium

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