cynupstateny
Well-known member
clam sauce, please.
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Just picked up 5 doz. fresh clams. Now I need a quick and delicious recipe for linguine with white
- Thread starter cynupstateny
- Start date
shaun-in-to
Well-known member
June 08 Gourmet (not online), from Fish Without a Doubt cookbook
The steaming broth becomes the pasta sauce, unlike most recipes. I haven't tried this but it's high on my To Do list. Some people don't like having to shell the clams while they're eating, and this recipe dispenses with that.
Linguine with Clams
Serves 4
There's a really good hit of garlic in this dish, complementing the ocean brininess of the clams. It's not for the faint of heart. (Tho you could reduce the garlic.)
1 cup water
24 topneck clams (or 4 dozen littleneck clams), scrubbed
1/3 cup chopped garlic
1/3 cup olive oil
1/2 tsp crushed red pepper
1/2 tsp dried oregano, crumbled
Coarse salt
3/4 lb linguine
1/2 cup chopped fresh parsley
Bring the water to a boil in a large pot. Drop in the clams, cover the pot, and steam until clams open.
Drain clams in a strainer set over a bowl. When the clams are cool enough to handle, remove them from the shells, over the strainer so you capture all the juice. Chop the clams coarse. Reserve clams and juice separately.
Meanwhile, put the garlic and oil in a medium saucepan over medium heat. When the garlic starts to sizzle, reduce heat to very low and let garlic infuse into the oil for 15 minutes. Take it slow; you don't want the garlic to color.
Add the crushed red pepper and oregano to the garlic oil and heat for 5 minutes. Add the clam juice, crank the heat to high, and reduce by half. Keep the sauce warm.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and return it to the pot. Add the sauce, clams, and parsley to the pasta and toss well. Serve right away.
The steaming broth becomes the pasta sauce, unlike most recipes. I haven't tried this but it's high on my To Do list. Some people don't like having to shell the clams while they're eating, and this recipe dispenses with that.
Linguine with Clams
Serves 4
There's a really good hit of garlic in this dish, complementing the ocean brininess of the clams. It's not for the faint of heart. (Tho you could reduce the garlic.)
1 cup water
24 topneck clams (or 4 dozen littleneck clams), scrubbed
1/3 cup chopped garlic
1/3 cup olive oil
1/2 tsp crushed red pepper
1/2 tsp dried oregano, crumbled
Coarse salt
3/4 lb linguine
1/2 cup chopped fresh parsley
Bring the water to a boil in a large pot. Drop in the clams, cover the pot, and steam until clams open.
Drain clams in a strainer set over a bowl. When the clams are cool enough to handle, remove them from the shells, over the strainer so you capture all the juice. Chop the clams coarse. Reserve clams and juice separately.
Meanwhile, put the garlic and oil in a medium saucepan over medium heat. When the garlic starts to sizzle, reduce heat to very low and let garlic infuse into the oil for 15 minutes. Take it slow; you don't want the garlic to color.
Add the crushed red pepper and oregano to the garlic oil and heat for 5 minutes. Add the clam juice, crank the heat to high, and reduce by half. Keep the sauce warm.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and return it to the pot. Add the sauce, clams, and parsley to the pasta and toss well. Serve right away.
Cyn, I absolutely love Tyler Florence's Recipe Linguine con le Vongole - Excellent
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23786,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23786,00.html
cynupstateny
Well-known member
I'll try Shauns some other time. This on sounds perfect! Thanks, Gay.
cynupstateny
Well-known member
This is in the top 3 of linguine recipes. The toasted crumbs put it over the top. Thanks, Gay!