Linguine With Clams Recipe
Are you looking for a great in taste Linguine With Clams recipe? A good way to use up Pasta is to make some amazing Linguine With Clams. Popularly served as a Main Dish, the Italian Linguine With Clams is liked by one and all. Once tasted, I am sure you would love to prepare this Linguine With Clams recipe for your dear ones!
Ingredients
1 tablespoon olive oil
4 cloves garlic, finely chopped
4 tablespoons chopped fresh parsley
2 teaspoons anchovy paste
4-6 dozen baby clams, soaked in water and scrubbed
3/4 cup white wine
3/4 pound spaghetti or linguine
OPTIONAL INGREDIENT
1 tablespoon unsalted butter
Directions
1. Bring a large pot of water to a boil.
2. Heat a large saucepan over a low flame and add oil. When the oil is hot, add the garlic. Cook for about 5-10 minutes, or until the garlic begins to look translucent. Do not brown. Add the parsley and anchovy paste and cook for 2 minutes, stirring constantly.
3. Raise the heat to medium high and add the clams and white wine; bring to a boil. Cover the pan and steam the clams for about 7-10 minutes, or until they open up.
4. At this point, add the pasta to the pot of boiling water.
5. When the clams have opened, remove them from the pot and shuck all but 16 of them. Return the shucked clams to the pot, and set aside the remaining 16.
6. Cook the pasta until tender. Drain and add to the pot with die clams. If desired, add the butter. Toss well and divide among 4 plates. Garnish each with 4 clams in the shell.
2. Heat a large saucepan over a low flame and add oil. When the oil is hot, add the garlic. Cook for about 5-10 minutes, or until the garlic begins to look translucent. Do not brown. Add the parsley and anchovy paste and cook for 2 minutes, stirring constantly.
3. Raise the heat to medium high and add the clams and white wine; bring to a boil. Cover the pan and steam the clams for about 7-10 minutes, or until they open up.
4. At this point, add the pasta to the pot of boiling water.
5. When the clams have opened, remove them from the pot and shuck all but 16 of them. Return the shucked clams to the pot, and set aside the remaining 16.
6. Cook the pasta until tender. Drain and add to the pot with die clams. If desired, add the butter. Toss well and divide among 4 plates. Garnish each with 4 clams in the shell.
