my daughter rachael (aka rocky) took three years of culinary classes during high school and she is quite a good cook. she had a hankering for clams and pasta and we found this recipe in food and wine magazine (feb 2010). totally deelish! she edited slightly.
1 pound whole wheat linguine
salt
1/2 cup extra virgin olive oil
36 little neck clams, scrubbed in shell
1/4 cup water
6 garlic cloves, minced
1/2 cup finely chopped parsely
1/2 teaspoon chopped red pepper (we love the penzeys california brand - so good!)
freshly ground black pepper
• cook linguine in a large pot of salted water until al dente, drain
• meanwhile in large deep skillet heat the olive oil. add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned -- about 1 1/2 minutes
• add water, then clams, cover and simmer until clams are open - about 5-8 minutes
• throw away the bad clams (the ones that do not open)
• add the linguine and then the chopped parsley to the skillet and season with pepper. Toss over moderately high heat until the pasta absorbs some of the juices -- about one minute
• eat!
you come cook for me, rachael zoe.
ReplyDeleteIn a pinch you can make this with canned chopped clams - add the clam juice from the can instead of water, and proceed as above. Makes for a pretty fancy dish even tho it requires only 5 ingredients.
ReplyDeleteI will make this over the weekend! Thanks for visiting and your comment on Lemon Mint ice cream. I'm glad to have found your blog - GREAT layout, photos and recipes. Doreen
ReplyDeletemaking this for after marathon running (no not me sillies) and have added some scallops to the mix - i cooked them a few minutes first in the olive oil, garlic, and peppers
ReplyDelete