"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1/4 c olive oil 1T chopped parsley 1/2 stick butter 1/2 lb. chopped mushrooms 2 slices thick bacon diced 3 cans chopped clams 1/2 t red pepper flakes 2 + T flour 1/2 t black pepper 1/2 c white wine 1 T chopped garlic 1/2 lb cooked linguine
Cook oil, butter and bacon until bacon is crisp. Add peppers, garlic and parsley -- saute 2 minutes. Drain clams reserving liquid. Add clams & sprinkle with flour. Stir. Add sauted mushrooms, wine, & clam liquid. Serve over hot, cooked linguine. Garnish with grated Parmesan cheese and additional red pepper, if desired. Recipe can be doubled.
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