Tuesday, September 8, 2009
Linguini With Clams
2 lbs manilla clams
3 bottles clam juice
1 onion, diced
8 cloves garlic, minced
1/2 c. fresh parsley, chopped
red pepper flake to taste
fresh basil, julienned
1 lb. linguini cooked, al dente
garlic bread for dunking
salt, pepper and olive oil
butter to finish
When you bring your clams home from the fish monger, soak them in cold water with about 3 tbl. flour. The clams will eat the flour and spit out the sand. Make sure to drain! Store clams in a bowl on top of ice. Make sure you use the clams the same day you bring them home for optimum freshness.
In a saute pan over medium heat saute the onion, garlic, red pepper flake until nice and soft. About 8 minutes. Add the chardonnay to the pan, and reduce by half. Add the clam juice and let simmer about 15-20 minutes. You want a nice, flavorful broth.
Cook linguini according to package instructions. I like my pasta al dente.
Add the clams to the bubbling broth and cover for about 6 minutes. After six minutes check the lid and see if they have opened, be careful because you want them to just open so you have a succulent clam. You WILL get rubbery clams if you overcook them.
Discard any clams that have not opened once the majority have opened. Finish with butter and fresh herbs.
Add sauce to pasta and toss with tons of parmesan cheese.
Oh man, so good!!!