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Servings : 2
Ingredients
16 Clams, Washed Well
1 TBS Fresh Chopped Garlic
2 Cups Clam Broth
1/8 Cup Diced Shallots
1/8 Cup Dry White Wine
2 TBS Fresh Chopped Parsley
12 OZ Fresh Linguine Noodles, Cooked
1/2 Cup Fresh Grated Parmesan Cheese
Pinch Cayenne Pepper
Olive Oil
1 Cup Heaving Whipping Cream (Optional)
You can use canned clams for this recipe, but fresh is always
best. Try the Littlenecks or the Cherrystones. Pour about
an inch of water in a pot. Make sure you have washed your clams
really well, because sandy grit in your mouth is not appealing.
Bring the water to a boil then throw the clams in the pot and
simmer about 10 minutes--until the clams just open.
Remove the clams from the water (reserve liquid for your broth)
and set aside to cool. Chop up cooled clams. Saute garlic and
shallots in a little olive oil until shallots are tranluscent.
Drain off oil and add white wine. Reduce some then add the 2
cups clam broth. Add pepper and parsley and cook 2 minutes.
Add your pasta and clams and stir. You can serve it like this
or add 1 cup of heavy whipping cream at this point for a
creamier linguine. Place on a platter and top with grated
parmesan cheese.
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