Linguini with Clam Sauce
2 Tbs. good olive oil
2 Tbs. butter
7 cloves garlic, minced
¾ cup chopped fresh basil
2 tsp. Oregano
½ tsp. Crushed red pepper
2 bottles clam juice (8 oz. each)
1 lg.can diced tomatoes (29 oz.)
1 can tomato sauce (8 oz.)
¾ cup white wine
1 cup hot water
1 box linguine (1 lb.)
3 cans chopped clams (6 1/2 oz. each)
grated parmesan cheese
Open all cans and drain all liquid together with the clam juice, tomato sauce
and water in a large measuring cup. Heat olive oil and butter over medium
heat in 31/2 qt. pressure pan. Gently sauté garlic, careful not to over brown,
about 1 minute. Add basil, oregano, red pepper and tomatoes and cook
together about 30 seconds. Add liquids. Add broken pasta and stir,
separating noodles, for about 1 minute. Secure lid, bring to medium
pressure (II). When steam starts to escape vent, reduce heat to medium
and cook 6 minutes. Quickly release steam one level at a time. Remove
lid. Gently stir to separate noodles. Add clams, cover with glass lid and
simmer for 1 minute. Toss together and serve with Parmesan cheese and
garlic bread.
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Tips for cooking in your new pressure cooker:
Meats & Poultry:
When adapting recipes for braised meats, allow 20 minutes cooking time per pound
of meat. Use 1 cup liquid for the first pound and ½ cup for each additional pound.
For steam-roasting poultry and meats, brown first in oil for better appearance.
Rice:
When cooking rice and grains, add 1 Tbs. butter or oil per cup to reduce foaming and
clogging the pressure valve.
Since rice doubles in size when cooked, be sure to use only half as much uncooked
rice as the cooker’s capacity allows. For example, never cook more than 1 ¾ cups
raw rice in the 3 ½ qt. pressure pan and no more than 4 cups raw rice in the 8 qt.
pressure pan.
Because rice will be slightly sticky when cooked in a pressure cooker, it is best to use
a slow release method. For example, allow cooling naturally or else slowly releasing
pressure one level at a time.
To prevent burning, use a heat diffuser if available, or bring to pressure on a
medium-high heat setting.
Beans:
Although it is not necessary to pre-soak beans for pressure-cooking, there are some
advantages. Since the gas-inducing properties of beans are water soluble, soaking
reduces their effects. Always drain the soaking water from the beans and cook with
fresh water. Soaking also cuts down the cooking time and keeps the bean skins from
separating from the flesh.
If you don’t have time to soak the beans overnight, use the Hot Soaking Method:
Use 5 cups water for every 8 oz. dried beans, pressure cook on low pressure for 3
minutes, remove from heat source and let stand 1-4 hours.
Always use at least 2 Tbs. of oil when cooking beans to reduce sputtering.
Always use the natural or slow release method to reduce pressure
.
Clean lid and vents thoroughly after cooking rice or beans.
Desserts:
Many desserts can be pressure-cooked, especially those that use eggs/and or are
cooked over a hot water bath, such as custards, bread puddings and cheesecakes.
Use a dish that easily fits inside pressure cooker allowing 1 inch of space around the
edge. The larger pressure cooker works best for this.
Seal the dish completely with foil to keep liquid from seeping into the dessert. Soak
up any moisture on top of foil before removal.
For easy removal, place dish inside steamer basket or, make a sling out of aluminum
foil.
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