Linguine With Clam Sauce (silverman) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Finely chopped onion,
Shallots finely chopped,
Bay leaf,
, (or 2) Parsley stem
Sprig fresh thyme OR,
1/4 tsp: Dried thyme,
, (or 5) peppercorns
1 cup: White wine,
3 quart: Steamer clams, 24-30
1 tbsp: Olive oil,
2: , (or 3) garlic cloves minced
1/4 tsp: Dry mustard,
1/2 cup: Chopped parsley,
Dash red pepper flakes,
1 lbs: Linguine, cooked & drained
Directions:
Combine onion, shallots, bay leaf, parsley stems, thyme,
peppercorns and wine. Bring to a boil. Add scrubbed clams and steam
for 4 to 5 minutes or until clams open. Remove clams, discarding any
that havent opened, separate them from shells and chop coarsely.
Strain and save liquid. Heat olive oil and 1 TABLESPOON reserved clam
juice in a medium-size non-stick frying pan. Add garlic and mustard
and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add
1 cup reserved clam juice and simmer for 5 minutes or until sauce is
reduced by half. Add chopped clams and cook for 1 to 2 minutes. Toss
clam sauce with linguine, garnish with lemon, if desired, and serve
warm. Makes 4 servings.
FROM: HOLD the Fat, Salt & Sugar by Goldie Silverman and Jacqueline
Williams copyright 1984
Source from luhu.jp
peppercorns and wine. Bring to a boil. Add scrubbed clams and steam
for 4 to 5 minutes or until clams open. Remove clams, discarding any
that havent opened, separate them from shells and chop coarsely.
Strain and save liquid. Heat olive oil and 1 TABLESPOON reserved clam
juice in a medium-size non-stick frying pan. Add garlic and mustard
and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add
1 cup reserved clam juice and simmer for 5 minutes or until sauce is
reduced by half. Add chopped clams and cook for 1 to 2 minutes. Toss
clam sauce with linguine, garnish with lemon, if desired, and serve
warm. Makes 4 servings.
FROM: HOLD the Fat, Salt & Sugar by Goldie Silverman and Jacqueline
Williams copyright 1984
Source from luhu.jp