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| LINGUINE WITH CLAMS IN RED SAUCE |
| 6 Servings |
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| Ingredients |
72 littleneck clams
2 C dry white wine
1 C virgin olive oil
6 garlic cloves, sliced
6 plum tomatoes
2 chili peppers, chopped
1/4 C Italian parsley, chopped
1 1/2 lb linguini
to taste salt and freshly ground pepper
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| Method |
| Scrub the clams briskly and thoroughly in cold water.
Place the clams in a large casserole, add 1/4 cup of virgin olive oil
and some of the sliced garlic, cover tightly and steam over heat until
all clams open.
Add 1 cup of the white wine and let evaporate, then strain and
reserve liquid.
Remove some of the clams from the shell and place them aside.
Heat 1/4 cup of virgin olive oil in a 3 quart casserole, sauté the
remaining garlic until golden brown, add diced tomato and cook over
medium heat for a few minutes.
Deglaze the casserole with the remaining cup of white wine and add
the reserved clam juice. Reduce by half.
Simmer until consistency is glossy, then add the remaining 1/2 cup
olive oil, chili peppers and Italian parsley. Adjust seasoning.
Add the cooked clams to the sauce.
Cook the linguine al dente and drain. Add to sauce for a few seconds
until it is incorporated. Sprinkle with fresh Italian parsley. You may
use shelled clams to garnish the serving plate, then serve.
Buon Appetito! |
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