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| Clam Linguini |
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| Ingredients for Clam Linguini: |
18 Little Neck Clams
1/2 Shallot, diced
2 tbsp Butter
1/2 Garlic Clove, minced
1/4 cup White Wine
2 tbsp Lemon Juice
1/4 cup Heavy Cream
1/4 cup Stock (Chicken or Fish)
fresh Thyme
1 tbsp Parmesan Cheese
Salt and Pepper, to taste
1 pinch chopped Parsley
2 dashes Tabasco
Linguini
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| Method for Clam Linguini |
• Wash clams 3 times to remove all sand. Set aside.
• In a large saute pan, melt butter with shallot and garlic
over medium heat. Do not let butter brown.
• When butter begins to bubble, add clams. Stir for about
2 minutes. Do not let butter brown.
• Add wine, lemon juice and stock. Turn heat up a little
this time and bring liquids to a simmer.
• Cover pan for 2-3 minutes, then add cream, thyme
and Tabasco. Reduce sauce by 2/3, this will take about
3-5 minutes. (At this point, all clams should be open.)
• Add cheese and parsley. Serve over pasta. Makes one
serving. |
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