Clams and Linguine
By: Tina Marie
Published: Tuesday, January 18, 2011 - 9:10am

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

1 Tip the white wine in a large pot and add clams. As the wine heats up the clams should start to open. 2 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. 3 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. 4 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) 5 Meanwhile, get that stock pot of water on the boil for your linguine. 6 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. 7 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. 8 Place in a serving bowl and add clams and parsley.

Comments:
Tina Marie

If I could, I would give this one 10 Stars!  It's easy, a beauty on the table, extremely tasty....wish I had some now.