Linguini w/White Clam Sauce

Calicolady

New member
[FONT=Arial, Helvetica, sans-serif]Linguini w/White Clam Sauce[/FONT]
(you can serve clams in shell, or not)

[FONT=Arial, Helvetica, sans-serif]1/4 cup olive oil (I use light EVOO)[/FONT]
1 shallot finely chopped
4-6 cloves garlic, finely chopped, or thinly sliced, as desired
3/4 - 1 tsp. dried pepper flakes (optional)
big pinch of salt - to taste
pich of fresh ground black pepper
1/2 cup dry white wine
1 TBS. fresh squeezed lemon juice
1 bottle clam juice
1-1 1/2 cups clams, chopped, or in the shell (about 3-4 dozen fresh)
2 TBS. butter pieces
1/3 cup chopped italian parsley
1 lb. linguini
loaf of italian bread or baguette

1.Boil salted water for pasta in a 6-8 qt. pot. When boiling, add pasta, and stir to seperate. Continue to cook until al dente, while cooking clam sauce.

2.Heat oil in a 3-4 qt. pot over medium heat until hot-not smoking.
Saute shallots until soft (about 3-4 minutes) Add garlic, pepper flakes,
and cook another 2 minutes (approx.). Sprinkle in salt, pepper, wine,
lemon juice and clam juice. Let come to a boil, then turn down heat and
let simmer uncovered until slightly reduced for about 3-4 minutes, stirring occasionally.

3.Stir in clams and let simmer covered for 4-6 minutes.(If using fresh,
discard any unopened clams) Then remove pan from heat, stir in butter
and chopped parsley.

4. Drain pasta, and toss into sauce until well combined.

5. Place in pasta bowl and serve with bread for dipping.


 

AllenOK

New member
I do something very similar at work for our Seafood Extravagansa buffet. My Chef has just told me that next week, when we open our new menu, this will be on the menu.
 
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