"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Linguine and Clams Recipe

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This recipe for Linguine and Clams, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leoda Zens
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (12-ounce) package linguine
3 tablespoons butter
5 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1 (8-ounce) bottle clam juice
2 (6 1/2-ounce) cans minced clams, undrained
24 littleneck clams, scrubbed
1 cup finely chopped parsley
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Lemon wedges (optional)

Directions:
Directions:
Cook linguine according to package directions, omitting salt and fat. Set aside. Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden. Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper. Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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