Friday, February 24, 2012

Linguine in White Clam Sauce

8 tablespoons of extra virgin oil
4 medium garlic cloves minced
3 anchovies in oil
40 clams, cleaned and scrubbed
1/4 teaspoon of red or black pepper
1/4 teaspoons of oregano 
1/4 teaspoon of basil 
1/2 cup white wine
3/4 cup chopped Italian parsley(fresh) or 1/2 dry

1 pound linguine

Boil in a large pan bring to boil  8 cups of water for linguine.  Set stove at medium heat, in a deep skillet, add  4 tablespoons of olive oil, the add the minced garlic cook for about 3 minutes,  add the anchovies breaking them to dissolve stirring into the oil and garlic about 2 to 3 minutes.

Once anchovies are dissolve slowly add all the clams to the skillet, then the pepper, and oregano and basil and lastly the white wine.  With a soup ladle add about 2 cups of the water that was boiling for the pasta.  Cover the clams and simmer low medium heat until the clams start to open 5-10 minutes.  As you notice the clam open, start removing open clams to a deep bowl.

Now add the linguine to water and cook to your taste!  When the clams are all cooked and out of the pan, increase the heat to high and add the parsley and rest of olive oil. Let cook high until about half the liquid is left.

While the liquid from the clams cooks, shuck the clams out of the shell.

Once your pasta is cooked to your liking add the drained pasta into the clam sauce, cook and stir until the linguine is totally coated with the sauce, add the shucked clams and cook for about 3 minutes more so that all everything blends well together.  

Serve with garlic bread, Italian bread or alone!  Some like to add grated cheese to this dish, its all your own taste.  I would rather not, its not the true way to serve this dish!  However you serve enjoy! 

If you do not have the time to cook and shuck the clams you can get 4 cans of minced clams. 

Cook pasta to your desired taste

In another pan, at medium heat 4 tablespoons of olive oil, add the minced garlic cook for 3 minutes, then add the anchovies break to dissolve stirring into the oil and garlic about 2 to 3 minutes.  Once the anchovies are dissolved add the clams with most of the liquid from the can, then the pepper, and oregano, basil the parsley, lastly add the white wine. heat well to cook the ingredients  through.  Once cooked drain, but do not rinse the pasta.  Toss the Linguine well with the clam sauce until all the flavors blend well together for the best taste.

No comments:

Post a Comment