Spice up dinner with 'pink' clam sauce, zucchini salad

Here, chef Daisy Martinez makes a 'pink' clam sauce you can enjoy with bread or linguini, a raw zucchini salad with lemon and manchego, and broccoli di rabe with garlic, oil and pepperoncini.

"Pink" clam sauce
Servings:

Makes 4 servings

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 5 cloves garlic, sliced thin
    • Pinch red pepper seed
    • 4 fresh plum tomatoes, chopped
    • 5 basil leaves, torn
    • 2 dozen littleneck clam
    • 1/4 cup fresh Italian parsley, chopped
    • 4 slices garlic bread or linguini

Preparation

Baking Directions:

Broccoli di rabe with garlic, oil and pepperoncini
Servings:

Makes 6 to 8 servings

Ingredients

    • 4 heads of broccoli di rabe, trimmed of touch stems
    • 1/2 cup olive oil
    • 8 cloves garlic, sliced thin
    • 1/4 teaspoon red pepper flakes (or to taste)
    • Salt and freshly ground black pepper seed

Preparation

Baking Directions:

Raw zucchini salad with lemon and manchego
Servings:

Makes 6 to 8 servings

Ingredients

    • 4 medium sized zucchini
    • Zest of 2 lemons (save the juice)
    • Salt and freshly ground pepper
    • 1/2 cup flat leaf parsley, finely chopped
    • Olive oil
    • Manchego cheese curls

Preparation

Baking Directions:

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