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Cataplana with Linguini and Clams
In a large stock pot, brown and crisp bacon. Remove from pan, leaving bacon drippings in pot. Sauté linguica until browned, remove from pot. Drain some of the drippings. Sauté onions in drippings until translucent, add garlic and sauté. Add tomatoes, and deglaze pan with red wine. Add clam juice and simmer for 1 hour. Add bacon, linguica and cayenne pepper. Adjust salt and pepper to taste. Remove from heat, add brandy and whisk in butter. Place clams in a colander under running cold water. In boiling salted water, place linguini and cook until al dente, about 6-8 minutes. Drain pasta. Place clams in sauce, cover and steam for 3-4 minutes, until clams open. Stir in linguine and toss together. Adjust seasoning to taste.