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Preparation | Preparation (continued) | Get Started! | Continued | Continued.. | Continued... | Wrapping things up! |
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| Linguine with clam sauce | -2 lb (1 kg) very small clams or tiny cockles -1/2 cup dry wine -1lb (500 g) linguine (or other stringed pasta) -1/2 cup extra-virgin olive oil -4 cloves garlic, thinly sliced | -Juice of 1 Lemon -A generous pinch of red pepper flakes -Salt and freshly ground black pepper -Large handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped | Bring a large pot of water to boil. Meanwhile, put the clams in a large saucepan or pot, discarding any that don't close to the touch. Add the white wine, turn the heat to medium high, and cook, stirring the clams until they start to open, 2-3 min. | Pull each clam from the pot as it opens and place in a large bowl. Discard any clams that do not open. Strain the clam broth through a fine-mesh sieve lined with cheesecloth (muslin) into a bowl and set aside. | Generously salt the boiling water, add the pasta, and cook until al dente, 7-9 min. Meanwhile, in a large frying pan over medium-low heat, warm the olive oil. Add the garlic and saute until very lightly golden. | Add the reserved clam broth and lemon juice and simmer over low heat until slightly reduced, about 4 min. Add the red pepper flakes and black pepper to taste. Taste the sauce and add a pinch of salt if necessary. | Drain the pasta well and add it to the frying pan. Add the clams in their shells and any juices that may have accumulated. Toss well over low heat for 1 minute to coat the pasta. Transfer to a large shallow bowl, add the parsley and toss gently. Done |
sounds yummy! b:
aaa...i have to give it a try! :D thanks for sharing
pictures plzzz!!