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Video: Try linguine with delicious pink clam sauce

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    >>> time for "today's kitchen" with a chef who wants you to spend less time over the stove and more time with your family.

    >> and to do that, daisy martinez has dinner recipes. and she's here straight off a launch for her new docu web series . you know what it's called? daisy.

    >> it's really clever. hi, girl.

    >> hi. listen, today we should call this segment moron's delight. that's how easy everything is. listen, i've got a little olive oil here. let's put some garlic in.

    >> garlic.

    >> and you want some color, i want some tomato.

    >> are those peeled?

    >> just dice it. scoop and chop. do you like it spicy?

    >> hot, baby. hot.

    >> red pepper seed in there. basil.

    >> we're making -- i like to call it pink clam sauce. sometimes you get a clam sauce and it's like a canned tomato that's all soupy and stuff. we have beautiful --

    >> look at you.

    >> be careful with the salt. you know why, there's salt in the clams.

    >> clam salt.

    >> crank that heat up to hell. and then we're going to cover it. and we have -- we have this. i mean, look how gorgeous this is.

    >> oh, gosh.

    >> you know, of course, anything that doesn't open goes into the trash.

    >> why?

    >> we asked somebody that and they said it wasn't true. but we're going to stick with it because wouldn't you hate to be the one who --

    >> have you ever smelled one of those clams?

    >> if you've ever eaten one.

    >> nuh-uh.

    >> how long does it take to pop open?

    >> about five minutes. if you have clams, look at this.

    >> garlic bread .

    >> you can grill some baguettes and you just have it -- look at all --

    >> or you have some beautiful spaghetti here.

    >> beautiful. spaghetti.

    >> look how gorgeous this is.

    >> i like it.

    >> and this stuff is like mother's milk.

    >> we're going to milk a goat while you -- we milked a goat. we're going to milk it again later because it was so much fun before.

    >> hoda loved it. and we said after the show, hoda, we'll give you another crack at it.

    >> oh, my goodness, we could make cheese and butter out of that milk. you look like you're getting nauseous. wait. so listen -- over here, i'll have a zucchini salad. your new favorite salad. it's called a la julien zucchini salad. and you have a beautiful julien.

    >> of zucchini.

    >> yes.

    >> oh, honey, i'm not even drinking wine. lemon zest , i have some really pretty olive oil . the thing about this salad, you can't dress it before you're ready to serve it. the minute you hit it with the lemon juice , the zucchini starts to weep.

    >> just lemon juice and olive oil ?

    >> some of that pretty cheese.

    >> i'm going to come back just to hear you do that. exactly. okay. you ladies want to taste?

    >> hoda can't have that because you just put cheese in it. hoda can have that and the bread.

    >> that looks so delicious.

    >> do you have broth in there?

    >> yes, i do. looks fantastic.

    >> we had the --

    >> how good is that, girl?

    >> delicious.

    >> moron's delight. how good is that?

TODAY recipes
updated 11/7/2013 10:39:25 AM ET 2013-11-07T15:39:25

Recipe: "Pink" clam sauce

  • 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

1. Set the oil over medium high heat adding the garlic and the red pepper seed, cooking until fragrant and softened. Introduce the fresh tomatoes, stirring to mix well, then add the basil and clams. Cover and lower heat to medium, cooking until clams are open, 7 minutes. Discard and clams that do not open. Check for salt and serve.

2. Serve over a piece of grilled garlic bread in a soup bowl or over a bed of linguini.

Serving Size

Makes 4 servings

Recipe: Broccoli di rabe with garlic, oil and pepperoncini

  • 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

1. Set a large pot of salted water over high heat to the boil. Add the broccoli di rabe, and cook 3 to 4 minutes when the greens turn a bright verdants color. Drain and shock in ice water immediately. Using a clean kitchen towel or your hands, squeeze the broccoli di rape dry, coarsely chop, and set aside for service.

2. Pour the olive oil into a large skillet, and add the garlic, cooking until softened and fragrant but not brown. Add the red pepper flakes, cook for one minute and add the broccoli di rape, stirring well to mix until heated through. Serve.

Serving Size

Makes 6 to 8 servings

Recipe: Raw zucchini salad with lemon and manchego

  • 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

1. Pass the zucchini through the julienne portion of a mandoline until the seeds are visible. Turn the zucchini 90 degrees and repeat with the remaining sides. Set aside in refrigerator to chill until service.

2. When ready to serve toss the zucchini with the lemon zest, and the fresh parsley. Dress with olive oil, lemon juice and salt and pepper. Serve immediately.

Serving Size

Makes 6 to 8 servings

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