Linguine With Clam Sauce
32 littleneck clams, scrubbed
6 chowder Clams, chopped
½ cup dry White Wine
1/4 t red crushed Pepper
1 cup clam juice
¼ cup extra virgin olive oil
2 garlic Cloves, peeled and minced
4 plum Tomatoes, seeded and minced
1 lb linguine
1/3 cup fresh parsley, chopped
6 leaves fresh basil, chopped
1. Bring 4 quarts of water and 1 T salt to a boil in a large pot,
to cook pasta
2. In a large sauté pan preheat olive oil, add garlic and cook
on high heat until golden brown, add chopped clams and
diced plum tomatoes, cook for 3 min. Then add wine and
crushed red pepper, cook for another 3 min.
3. Turn heat to medium-high, add the littleneck clams and
cover pan, cook until all the clams open, about 2-4 minutes
4. Cook pasta in the boiling water until aldente (about 8 Min.)
Drain the pasta and add to the pan with the sauce and toss.
Stir in the parsley and basil, serve immediately.
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