Rao's Recipes

• 3 dozen cherrystone clams
• 2 garlic cloves, peeled and lightly crushed
• 1 cup Rao’s Extra Virgin Olive Oil
• 1 bottle of clam juice
• ¼ cup dry white wine
• ½ cup chopped fresh parsley
• Pinch of crushed red pepper (optional)
• 1 28-ounce can Rao’s Imported Italian Tomatoes, lightly hand-crushed, with juice
• 1 lb. Rao’s Linguni Pasta

Scrub and wash clams under cold water.

In a medium saucepan, sauté garlic in olive oil.  When garlic begins to turn golden, add clams with the clam juice and white wine.  Cover and continue cooking, checking occasionally until clams open.  When all the clams are open uncover and add chopped parsley; cook for 1 minute until heated through.

Cook Rao’s Linguini in a large pot in rapidly boiling salted water until al dente.  Drain linguini reserving 1 cup of pasta water.  Put pasta back in pot and stir in clam sauce, adding pasta water if needed 2 tablespoons at a time.  Toss pasta for 1 minute and serve immediately.

Suggestion:  If pink clam sauce is desired, add 1 can of Rao’s Imported Italian Tomatoes with garlic and red pepper.  Add reserved juice from tomatoes with clam juice and white wine.

• 2 lbs. cleaned and deveined shrimp
• 1 bottle Rao’s Lemon Chicken Marinade
• 1 cup Breadcrumbs
• ¼ cup Parmigiano-Reggiano cheese, grated
• 2 tbls. Fresh parsley, chopped
• Salt and pepper to taste
• Rao’s Extra Virgin Olive Oil

Marinate shrimp in Rao’s Lemon Chicken Marinade for 15 minutes. Mix breadcrumbs with remaining ingredients, except olive oil. Remove shrimp from marinade, dip in breadcrumb mixture and fry until golden brown. Serve with sliced beefsteak tomatoes drizzled with Rao’s Extra Virgin Olive Oil.