BABY CLAMS LINGUINE WITH WHITE WINE REDUCTION ABRUZZO STYLE Ingredients: •1/2 cup extra-virgin olive oil •1 garlic clove, thinly sliced •2 lb small littleneck clams, scrubbed •1 cup bottled clam juice •1/3 cup dry white wine •4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes •16 oz linguine •1/4 cup chopped fresh parsley Method: Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat. Add garlic and sauté, stirring, until golden, about 30 seconds. Stir in clams, clam juice, wine, and chilis and cook covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard. While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds. Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.
Posted on: Wed, 22 Oct 2014 00:16:51 +0000
Trending Topics
Recently Viewed Topics
© 2015