Linguini with Clam Sauce by Pasquale Recipe
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 This recipe for Linguini with Clam Sauce by Pasquale, by Jackie Dunkel, is from The Dunkel Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jackie Dunkel
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Category: |
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Ingredients: |
Ingredients: ~30 clams
1 lbs. linguine
3/4 cup onion, chopped
3 whole garlic cloves, peeled
1 Oh Yeah Baby (hot pepper), optional
1/2 cup fresh parsley, chopped
4 Tbsp. olive oil, extra virgin
1 Tbsp. butter
1/4 cup of dry white wine
salt, to taste
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Directions: |
Directions:To begin, make sure to wash the clams 4-5 times to remove all of the sand. Place in a bowl and fill with water and add ice and salt to remove any sand left. Let sit for 30 minutes. You can open some calms to serve raw as an appetizer with a little bit of hot sauce on top. It’s delicious!
Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions. At the same time, drizzle the olive oil in a deep pan. Add the garlic and onion and fry over medium/low heat. Add the oh yeah baby at this point, if you like it to be spicy. Fry for about 3 minutes, making sure to mix it around so it doesn’t burn. Next, drain the clams and them to the pan. Add the white wine and a dash of salt and stir all together. Cover the pan and let cook for 8-10 minutes, making sure to stir a few times in between. Once the clams open up, they are ready.
Once the pasta is ready, drain and then place back into the pot on the stove. Add the butter and stir until melted. Add a cup of the clam juice from the pan into the linguine pot stir. Put some of the linguine in a dish and add a few clams on top. Add some of the clam juice to the dish and sprinkle some parsley on top. Ser |
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