Linguine With Cherrystone White Clam Sauce

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Ingredients

18 cherrystone clams in shells
1/4 teaspoon crushed red pepper
6 tablespoons olive oil
Milled black pepper
3 garlic cloves
of basil
4 tablespoons chopped parsley
1 pound Linguine

Preparation

1
Using a stiff brush, scrub the clams well, rinse under cold running water.
2
Heat the oil in a pan large enough to hold all clams. Brown the garlic in it, then discard the garlic.
3
Place clams, parsley, red and black pepper and basil in the pan. Cover and simmer 10 minutes.
4
Uncover, tip clam shells to pour their juice into the pan and simmer uncovered 5 minutes longer.
5
Cook linguine al dente.
6
Remove clams in their shells from pan.
7
Pour liquid over linguine in bowl. Toss gently.
8
Top with clams.

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Tags:

clams
Shellfish
cherrystone
pasta
linguine
Italian

Yield:

4 servings.

Added:

May 31, 2011

Creator:

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