Clam Linguine....



Clam Linguine

This is one of my favorite dishes...I swear I could eat buckets of baby clams, and to pair them with pasta is perfection on a plate.....this is a quick dish to make...by the time the pasta noodles are finished cooking your sauce will be done too...what sets this dish apart are the can of whole baby clams...the nectar in the can as well as the clams, really boost up the clam flavor.....

Clam Linguine
1 1/2 pounds of fresh steamer clams
1 can of whole baby clams (not drained)
1 medium onion chopped
3 cloves of garlic
1 cup of white wine
(a great substitute for the wine canned clam juice, added to the broth you are  boiling the clams in)
1 cup of chopped parsley
2 cups of shredded Parmesan Reggianno
1/4 cup butter
2 tablespoons olive oil
a few dashes of Tabasco
1 cup of cream
1 pound of cooked linguine noodles
and here is the step by step procedure...

get all your ingredients prepped and ready ahead of time...about 30 minutes (or as soon as you get home from the store) put your clams in a dish and cover with water...add some milk and some cornmeal...the clams will eat this and flush any gritty sand out of them....

melt the butter in a heavy bottom pan...and then add the olive oil....

over medium heat, add the chopped onions, garlic and parsley and saute until the onions are translucent..

add the wine and clams and bring to a boil and cover for approximately 5 minutes or until the clams are all opened.....

when they are opened, scoop all the clams out and set aside...leave all the juice in the pan and then add...

 the can of clams and the cream....

bring back to a boil and let it reduce for about another 5 minutes....

while whisking add half of the Parmesan...and then stir in the noodles.....

stir the steamer clams back in....

sprinkle with the remaining cheese and some more fresh parsley and it is ready to enjoy!

Bon Appetit !

Cheers to Happy  !!