Clams and Linguine

Photo: Tina Marie

Ingredients

2 dozens clams

1/2 cup white wine (I used more)

Sprinkle of red pepper

4 fat garlic cloves, finely chopped

1/2 cup or so of olive oil

1 Juice from fresh lemon

Fresh parsley

Linguine – buy it fresh or make it if you are that talented

Preparation

Tip the white wine in a large pot and add clams. As the wine heats up the clams should start to open.

Remove any clams that open so they won’t overcook as the slow ones take their time simmering open. Discard any clam that does not open.

When the clams are all done and sitting in their own bowl, awaiting their date with hot fresh linguine, pour the leftover clam/wine juice through a coffee strainer. Set your clam juice aside.

NOTE: Make sure you put your coffee filter over a small strainer or you'll spill clam juice as you try and juggle the filter, the hot skillet of clam juice and your (guaranteed) burning hand. (Yes, I received the Corky Award for this maneuver)

Meanwhile, get that stock pot of water on the boil for your linguine.

In a frying pan, pour in about a ½ cup of olive oil. Once heated a bit place the chopped garlic into the pan. Once the garlic is slightly soft but not over browned, sprinkle a small amount of red pepper and lemon juice. Now add some of that clam juice.

Remove from heat and place drained linguine into this mixture. Toss it around, get the pasta juicy, flavored with garlic and olive oil and clam juice.

Place in a serving bowl and add clams and parsley.