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

Linquine with White Clam Sauce Recipe

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This recipe for Linquine with White Clam Sauce is from The brunick Family Cookbook Project, 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 tbls olive oil
2 shallots, minced
3 garlic cloves, minced
1/2 tsp red pepper flakes
3 lbs small clams, Approximatly 30, scrubbed thoroughly
1/2 cup dry white wine
1 bay leaf
1 lbs linguine
6 tbls butter
2 tbls minced fresh oregano
2 tbls minced fresh parsley
Salt and pepper
Directions:
Directions:

1. Bring 4 quarts water to boil for linguine, cook linguine

2. Heat oil in 12 inch skillet over medium heat

Add shallots and cook until softened, about 2 minutes

Stir in garlic and red pepper flakes and cook 15 seconds

3. Stir in wine, clams, and bay leaf, cover and simmer until clams began to open,

Approximatly 6 minutes, shaking pan occasionally

4. Remove cover and continue to simmer clams until all have opened (discard

Any that do not open) and sauce is slightly reduced, about 2 minutes

5. Add butter , oregano , and parsley, season sparingly with salt and pepper

6. Add pasta, add pasta cooking water as needed
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Test kitchen cook book page, 218 I used leftover salmon

 

 

 

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