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Linguine with White Clam Sauce
A neighbor that makes this
weekly for her hungry crew was kind enough to share her home-grown recipe
with us. So quick to assemble, it makes the ideal week - night meal, or
anytime you need a great fresh dinner in a pinch. Serves 5
Ingredients
-
1/4 cup extra virgin olive
oil
-
2-3 cloves garlic, minced or
crushed (or use as many cloves as your palette enjoys)
-
1/4 teaspoon crushed dried
red pepper flakes
-
2 lbs.
clams, cooked, with 3/4 cup cooking juice
(remove meat from shell and chop)
-
1/3 cup sliced green olives
-
1/4 cup dry white wine
-
1 pound (16 oz.) linguine
-
Juice of 1 lemon
-
2 Tbsp. chopped fresh
parsley, or other fresh herbs you enjoy (i.e. basil and oregano)
-
1/2cup of shredded Parmesan
cheese
-
fresh ground black pepper,
to taste
Directions
Heat the oil in a medium skillet over low heat. When oil is hot, add
garlic. Sauté for approximately 1-2 minutes, making sure not to brown
the garlic. Add the red pepper flakes and sauté for 1 more minute. Add
the clams with their juice, sliced olives
and wine. Simmer uncovered for 10 minutes. While the
clams are simmering, cook the linguine in
a pot of boiling water according to its directions, until al dente or
slightly firm to the bite. Drain pasta and add the linguine to the
skillet containing the finished clam
sauce. Toss the pasta in the sauce and sprinkle with chopped fresh
parsley and lemon juice. Cook for 1 more minute over low heat, toss
again and top with parmesan cheese and black pepper if desired. Serve
immediately.
Source : Linguine
With Clam Sauce Recipe
Lobster
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