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Captain Ron Viola L.I. Sound Pasta




Source of Recipe


Buddy cookbook


List of Ingredients




1 1/2 lbs prawns (roughly 20 to 35 to the pound)
1 1/2 lbs steamer clams (or one can chopped clams)
2-3 pinches red pepper flakes ( more, if you like it really hot)
2-3 heads fresh garlic
1 bunch Italian flat leafed parsley
1 1/2 lbs dried, imported spaghetti or linguine
1 cup white wine
2 Tblsp salt
1/8 - 1/4 lb butter, salted
3-4 oz olive oil

Instructions
Finely chop garlic. In a pan, add garlic and about three ounces of olive oil. On low flame, simmer until garlic just begins to change color. Above all, do not allow it to brown. At that moment, add pepper flakes and about half of the chopped parsley. Add dollop of butter, allow sauce to simmer about a minute longer, then remove from heat and set aside. In a large covered pot, steam clams in wine and water for about three minutes after all clams have opened. Shuck and set aside meat and save nectar, discarding any clams that do not open. Shell prawns (no need to gut). Lightly sauté empty shells in remaining butter and olive oil, remove shells, and add prawns, dash of salt and a grinding of black pepper and then sauté only until all the prawns have turned reddish. Set prawns aside. Fill a large spaghetti pan two thirds of the way to the top with water (the rule is, at least a gallon of water per pound of pasta), add nectar. Bring water to a rapid boil, add 2 to 3 tablespoons salt, add linguine, spaghetti or spaghettini, stir and cook until al dente, usually 8 to 10 minutes. To check for doneness, start taste-testing strands after about 7 minutes. Drain (but do not rinse) pasta, plop it in bowl and add clams, prawns, garlic mixture (you may have to reheat at last moment), remaining parsley, then stir and serve. DO NOT SERVE WITH GRATED CHEESE.



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