Simple Linguine With Clam Sauce Recipe
Summary
MethodBoiled
Ingredients
| Clams | 36 Small, scrubbed | |
| Cornmeal | 2 Tablespoon | |
| Olive oil | 2 Teaspoon | |
| Shallots | 3 Tablespoon, chopped | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Minced | 1/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Crushed red pepper flakes | 1/2 Teaspoon, dried | |
| Black pepper | 1/4 Teaspoon | |
| Garlic | 8 Clove (5gm), minced | |
| Linguine pasta | 8 Cup (16 tbs), uncooked | |
| Lemon wedges | 4 |
Directions
Place clams in a large bowl; cover with cold water.
Sprinkle with corn-meal; let stand 30 minutes.
Drain clams, and rinse well.
Heat oil in a large non-stick skillet over medium-high heat until hot.
Add shallots; saute 2 minutes.
Add wine and next 5 ingredients; bring to a boil.
Add clams; cover, reduce heat, and simmer 5 minutes or until shells open.
Discard any unopened shells.
Remove clams with a slotted spoon, and set aside.
Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams.
Sprinkle with corn-meal; let stand 30 minutes.
Drain clams, and rinse well.
Heat oil in a large non-stick skillet over medium-high heat until hot.
Add shallots; saute 2 minutes.
Add wine and next 5 ingredients; bring to a boil.
Add clams; cover, reduce heat, and simmer 5 minutes or until shells open.
Discard any unopened shells.
Remove clams with a slotted spoon, and set aside.
Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams.
Chef
