Clam Parsley Sauce Recipe
Ingredients
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| 1/4 teaspoon hot red pepper flakes | ||
| Two 6 1/2-ounce cans minced clams | ||
| Italian parsley | 1 Cup (16 tbs), chopped | |
| 12 Littleneck clams | ||
| Water | 1/2 Cup (16 tbs) | |
| White wine | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Linguine | 1 pound | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In a large saute pan over medium heat, heat the oil and saute the garlic until golden.
Add the red pepper flakes, minced clams, and parsley, and simmer for 3 minutes.
Place the whole clams, water, wine, and garlic clove in a separate pan.
Bring to a simmer over high heat, lower the heat, cover, and steam the clams until they open.
Cook the linguine according to the package directions.
Drain and add to the clam-and-parsley mixture.
Toss well.
Garnish with the whole steamed clams.
Add the red pepper flakes, minced clams, and parsley, and simmer for 3 minutes.
Place the whole clams, water, wine, and garlic clove in a separate pan.
Bring to a simmer over high heat, lower the heat, cover, and steam the clams until they open.
Cook the linguine according to the package directions.
Drain and add to the clam-and-parsley mixture.
Toss well.
Garnish with the whole steamed clams.
Chef
