Garlic/Wine Clams and Linguini.
Posted on May 16, 2013 in thekitchenman's tested recipes | Comments Off on Garlic/Wine Clams and Linguini.
Garlic/Wine Clams and Linguini.
These tasty little neck butter clams sure made this quick pasta dish taste mouth-watering.
Simple to do, and man does it taste scrumptious.
Scrub up a kilo of clams and hold in some ice.
Follow directions and blanche off your linguini noodles.
Try and time it so you can add it right to the clam mixture when it is cooked al dente.
In a thick bottom sauté pan heat to medium high add tbs of olive oil and a tbs of minced garlic.
In a thick bottom sauté pan heat to medium high add tbs of olive oil and a tbs of minced garlic.
Stir and do not scorch. Add in a cup of cut up roasted tomatoes, some fresh basil and a half cup of good pinot griscio wine.
Now add in the clams and stir till well coated and cover with a tight lid. Continue to simmer until all the clams have opened.
Now you add the just done pasta and stir in to the mixture.
Now plate it up and add some fresh grated parmesan, ground pepper and a little more fresh torn basil.
Pour yourself a glass of pinot griscio, grab a hunk of crusty bread and dig in!
So good!
So good!
thekitchenman.ca