Saturday, March 14, 2009

Linguine with White Clam Sauce

24 littleneck clams or 3 cans chopped clams
1 bottle clam juice
6 cloves garlic , minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon oregano
1 pinch crushed red pepper
1 tablespoon good olive oil
3/4 pound linguine, cooked, save the water in case you need it
1 handful grated parmesan cheese

1. If you use fresh clams, soak a scrub off dirt. Add clams to pan, with enough water to cover the bottom. Cover, cook over medium heat just until clams start to open. Remove from heat and set aside. Save all the juice from the pan
2. If using canned clams, in a large pan heat olive oil, over low to medium heat. Add garlic. Saute until it just begins changing color do not brown it. Add clams with the juice, canned clam juice. As soon as it starts to boil, lower heat to simmer. Cook 2 more minutes.
3. Add your parsley, oregano, crushed red paper and cheese. Stir it in and remove from heat.
4. Spoon your clam sauce over the linguine with enough juice to cover the bottom of the plate.

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