Clams And Tomatoes With Linguine Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Extra-virgin olive oil,
1 lbs: Dry linguine pasta,
3 each: Cloves garlic, chopped
1 tbsp: Dried hot red pepper flakes,
1/4 cup: Chopped onion,
1 tbsp: Chopped fresh Italian,
36 large: Clams, scrubbed and rinsed
Parsley,
1 cup: Chopped fresh plum tomatoes,
1 tbsp: Finely shredded fresh basil,
1/2 cup: Dry white wine,
-leaves,
Directions:
Heat the oil in a heavy saucepan. Saute the garlic and onion over
low heat until the onion is tender. Stir in the clams, then the
tomatoes and wine. Cook, covered, over medium-low heat until the
clams have opened. Discard any clams that do not open.
While the clams are cooking, bring a large pot of salted water to a
boil and cook the linguine until al dente. Drain the linguine and
divide evenly into 4 warm plates.
Season the clams with the hot pepper flakes. Taste the sauce for
salt. If necessary, add a little water to cut the saltiness. Spoon
the clams (in their shells), laong with the sauce, over the linguine.
Sprinkle each serving with parsley and basil. Serve at once.
Makes 4 servings. [For Clams, a Simple Sauce and Pasta; Florence
Fabricant] [The New York Times; June 19, 1988] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95
Source from luhu.jp
low heat until the onion is tender. Stir in the clams, then the
tomatoes and wine. Cook, covered, over medium-low heat until the
clams have opened. Discard any clams that do not open.
While the clams are cooking, bring a large pot of salted water to a
boil and cook the linguine until al dente. Drain the linguine and
divide evenly into 4 warm plates.
Season the clams with the hot pepper flakes. Taste the sauce for
salt. If necessary, add a little water to cut the saltiness. Spoon
the clams (in their shells), laong with the sauce, over the linguine.
Sprinkle each serving with parsley and basil. Serve at once.
Makes 4 servings. [For Clams, a Simple Sauce and Pasta; Florence
Fabricant] [The New York Times; June 19, 1988] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95
Source from luhu.jp