Linguine with Fresh Clams
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Linguine with Fresh Clams
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I just love this recipe. It sure beats any clam sauce made with clam juice. It has a much "clammier" taste. 2 - 3 dozen fresh clams of your choice. Washed and scrubbed clean. Discard any open ones. 3 tbs. good olive oil chopped fresh garlic ( as much as you like - at least 1 TBS) 1/2 cup white wine (drinkable quality) red pepper flakes to taste if you like spicy 1 cup diced tomatoes - seeded (fresh only - if not fresh, leave out) juice of one lemon salt and pepper to taste 1 lb. favorite linguine 1/2 bunch fresh parsley washed and chopped
Method Boil lots of water for pasta and cook as directed on box. In a large saute pan or any pot that has a cover, heat the olive oil and then add the garlic. Cook for one minute but do not brown the garlic. Add all the clams and cover the pan. Heat on medium heat just until clams open completely (just a few minutes). All the clam juice is now in the pan with the garlic and oil! Once the clams are open, remove them from the pan and place in a holding bowl. Add the wine, pepper flakes if using, tomatoes, lemon juice and salt and pepper and stir heating just until ingredients simmer together. Taste the sauce and adjust flavoring as needed. If more liquid needed, try adding some more olive oil, butter or a bit of the pasta water for moisture. Obviously, the first two add more taste. Add the cooked linguine to the pan and coat with the sauce. Place in a large serving bowl. Place clams in the shells attractively around the edges. Sprinkle with fresh parsley. |
