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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Bobby's White Clam Sauce over Pasta Recipe

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This recipe for Bobby's White Clam Sauce over Pasta is from Homegrown Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen fresh medium clams
6 cloves of fresh garlic chopped
1 bunch of fresh parsley diced
virgin olive oil
1 bottle of clam juice( to be added if not enough broth)
1 loaf of French bread
1 lb of Locatelli graded cheese
1 lb fresh pasta
Directions:
Directions:
Shuck clams into a bowl and save the juice. Chop up the clams. Pour 1 cup of olive oil into a pot along with clams, garlic, and parsley. Ladle the clam broth into pot making sure sediments stay in bowl. Bring to a boil, but stirring, so as not to burn the oil. Turn off. Fresh pasta cooks quickly in about 2-3 minutes, so place in another pot of boiling water with a dash of olive oil. Again, this pasta cooks fast in 2-3 minutes. Strain the cooked pasta and place into a bowl and ladle 1/4 cup sauce into pasta and mix. Put pasta into bowls for serving, ladle clams and broth onto pasta, add Locatelli cheese on top. Add enough broth where it can be seen around the pasta. Heat the garlic bread. Enjoy.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
When, I first asked my cousin Bobby to give me this recipe I honestly didn't know what to expect. His directions were perfect, and his little drawings helped make the meal even more special.

 

 

 

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