Linguine With Asian Style Clam Sauce Recipe
Ingredients
| 1 package linguine or spaghetti | ||
| Salt | To Taste | |
| Olive oil | 3 Tablespoon | |
| 3 garlic cloves, crushed with side of chef's knife | ||
| Ginger | 1 Tablespoon, peeled | |
| Red pepper | 1/4 Teaspoon, crushed | |
| 3 dozen littleneck clams, scrubbed | ||
| Clam Juice | 1 Bottle (1l) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 3 strips lemon peel, cut lengthwise into thin slivers | ||
| 2 tablespoons butter or olive oil | ||
| Cilantro leaves | 1/4 Cup (16 tbs), chopped | |
Directions
In saucepot, prepare linguine as label directs in boiling salted water.
Drain linguine, reserving 3/4 cup pasta cooking water.
Return linguine to saucepot.
Meanwhile, in nonstick 12 inch skillet, heat olive oil over medium high heat until hot.
Add garlic and cook until golden.
Add ginger and crushed red pepper; cook 30 seconds, stirring.
To skillet, add clams, clam juice, wine, and lemon peel; heat to boiling.
Reduce heat to medium; cover and cook 10 to 15 minutes, until clams open, removing clams to bowl as they open.
Discard any clams that do not open.
Stir butter and reserved pasta cooking water into broth in skillet.
Stir sauce and cilantro into saucepot with linguine; heat to boiling over high heat.
Reduce heat to low; cook 1 minute.
Add clams; cover and heat through.
Drain linguine, reserving 3/4 cup pasta cooking water.
Return linguine to saucepot.
Meanwhile, in nonstick 12 inch skillet, heat olive oil over medium high heat until hot.
Add garlic and cook until golden.
Add ginger and crushed red pepper; cook 30 seconds, stirring.
To skillet, add clams, clam juice, wine, and lemon peel; heat to boiling.
Reduce heat to medium; cover and cook 10 to 15 minutes, until clams open, removing clams to bowl as they open.
Discard any clams that do not open.
Stir butter and reserved pasta cooking water into broth in skillet.
Stir sauce and cilantro into saucepot with linguine; heat to boiling over high heat.
Reduce heat to low; cook 1 minute.
Add clams; cover and heat through.
Chef
