Linguini and Clam sauce
This section has been neglected far too long.
This is a favorite at the fire house and at home. It's simple and easy.
1/4 cup of a good olive oil
6 cloves of chopped garlic
(if you like more, use more. If you like less, use less. But DON'T skimp)
1 bottle of clam juice
A pinch of crushed pepper
1 pint of chopped clams
Fresh parsley; about 1/4 cup
Salt & Pepper to taste
1 pound of linguini
Get the H2O boiling for the pasta. In a large pan, begin to heat the oil. Don't over heat!!! You'll burn your garlic. When oil is hot, add the garlic. Saute' for several minutes. (Don't burn it!). Now add the clam juice, red pepper, and the parsley. Let this mixture simmer for a good 5-10 minutes. Now's a good time to cook the pasta and have a cold beverage of your choice.
Add the clams. They cook up pretty fast. Just a couple minutes in the hot pan will do. Don't over cook the clams. Unless of course you like the texture of rubber bands.
As the clams cook, drain the pasta.
I like to mix the pasta and sauce in the same pan. You can use a bowl if you wish, but that's one more thing to clean.
Serve with a good crusty bread and anything else you want.
There are no rules here! Play with the recipe.I add scallops, calamari, or shrimp at times for a change.
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