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

Linguine and White Clam Sauce Recipe

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This recipe for Linguine and White Clam Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christopher Smith (my hubby)
Added: Wednesday, November 1, 2006


Little neck clams
olive oil
roasted red bell peppers
aritchoke bottoms
white wine
clam broth
salt and pepper
Old Bay seasoning
red pepper flakes

Steam clams in a large pot reserving the liquid. Leave half the clams in the pot for later and coarsely chop the rest for the skillet.
Meanwhile in a large skillet saute onion, garlic and shallots in butter and oil. Add in roasted red bell peppers, artichoke bottoms, capers, white wine, chopped clams and broth. Season with salt and pepper, red pepper flakes and Old Bay. Let reduce to half. Serve over linguine and the remaining clams on the half shell. Top with parsley and black pepper and Italian bread for dipping.

Personal Notes:
Personal Notes:
This dish is typically just clams, spices, and white wine and of course garlic. I like Chris' version better because there's more veggies and lots of color. Even though my husband is mostly German, I give him a two thumbs up for cooking this great Italian dish.
Chris started working in a catering kitchen as a dishwasher when he was 14 years old. His culinary knowledge and his skills in the kitchen still impress me after 11 years of marriage. He's the one responsible for helping me to explore other international cuisines outside the Italian and Spanish kitchen. Thanks honey. xoxo




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