Monday, May 28, 2012

Linguine with Clams


Linguini with Clams (not "clam sauce") is a very simple, very classic Southern Italian and Sicilian dish. Quantities are not critical; adjust to your own taste. You can use any sort of clams. Start by putting your linguine in a pot of boiling salted water and sauteeing sliced garlic and a bit of dried red pepper flakes in olive oil.



When your garlic is just on the edge of browning, toss in your clams, a splash of the pasta water or white wine, and cover for 4-5 minutes, or until the clams open and release their juices.



Lower the heat and remove the clams so they don't overcook and get tough. Toss the cooked linguine with the sauce, place in a serving bowl or individual bowls, and top with the clams in the shells.

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