Linguine w/Steamed Clams
Source of Recipe
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Recipe Introduction
You can also substitute mussels
for the clams, so use whatever is best in your area.
List of Ingredients
Linguine w/Steamed Clams
1 cup (250 ml) dry white wine or chicken stock
1/2 cup (125 ml) finely chopped shallots
4-6 cloves garlic, finely chopped
1 bay (laurel) leaf
2 cups (500 ml) canned tomatoes, drained and crushed
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
4 lbs (1.8 Kg) fresh littleneck or cherrystone clams, scrubbed
1/2 cup (125 ml) chopped fresh parsley
1 lb (450 g) linguine, fettuccine, or other noodle, cooked
according to package directions.
Combine the wine, shallots, and cloves in a large pot and bring to a
simmer over moderate heat. Simmer uncovered for 5 minutes. Add the
tomatoes, olive oil, salt, and pepper and simmer uncovered for 10
minutes, stirring occasionally. Add the clams and simmer covered,
stirring once or twice, until the clams open, 4 to 8 minutes depending
on the size of the clams and the pot. Discard any unopened clams.
Add the parsley and pasta and toss gently to combine. Serves 4 to 6.Recipe
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