Rich
Non sequitur
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Originally, I found this recipe that was cut out of a magazine decades ago by a friend's father. It's simple, quick and easy and it tastes great.
3 cans of Cento brand whole baby clams (you can use fresh, but that's a lot more work)
3 cloves of garlic (more or less to taste)
Extra virgin olive oil
1 stick of lightly salted butter
1 lb of linguine
Fresh Italian parsley (chopped). Amount is to taste but figure on around a half a cup once it's chopped. You can use more or less to taste.
To emphasize, use only Cento brand whole baby clams. I've tried other brands and it's never the same. I don't know why clams would vary from brand to brand but they do and the Cento ones are the best.
The key to this recipe is to cook everything lightly and gently. If you scorch the garlic or butter, it's going to taste burnt - game over. If you scorch it, dump the mess, clean out the pan and start over. If you cook the clams too long, they're going to be tough and lose their delicate taste.
- Slice garlic into thin slices.
- Open the cans of clams and drain the water into a separate bowl and set aside. Then, reduce the clam juice by half by simmering it.
- Chop the parsley
- Cook the linguine (I like al dente but cook it how you like it)
Heat a large skillet to low/medium-low heat and pour enough olive oil in to cover the bottom then add garlic. Saute *very* lightly being careful not to scorch the garlic. Add the stick of butter and most of the parsley, again being careful not to scorch either the butter or garlic, and melt the butter moving it around with a spoon or spatula.
Add the reduced water from the cans of clams and allow the mixture to heat up.
Add the clams and just heat them through. You're not trying to cook them, just heat them up. This won't take very long; err on the side of them being undercooked.
Pour the entire mixture over the linguine in a large bowl and allow to sit for 10 minutes.
Serve garnished with the extra chopped parsley on top. Add your favorite grated cheese (I like pecorino romano because it has more bite) or some crushed red or black pepper if you like.
If you're more health conscious, I've tried cutting the amount of butter in half and it still comes out pretty good, but using an entire stick gives it a much richer taste.
3 cans of Cento brand whole baby clams (you can use fresh, but that's a lot more work)
3 cloves of garlic (more or less to taste)
Extra virgin olive oil
1 stick of lightly salted butter
1 lb of linguine
Fresh Italian parsley (chopped). Amount is to taste but figure on around a half a cup once it's chopped. You can use more or less to taste.
To emphasize, use only Cento brand whole baby clams. I've tried other brands and it's never the same. I don't know why clams would vary from brand to brand but they do and the Cento ones are the best.
The key to this recipe is to cook everything lightly and gently. If you scorch the garlic or butter, it's going to taste burnt - game over. If you scorch it, dump the mess, clean out the pan and start over. If you cook the clams too long, they're going to be tough and lose their delicate taste.
- Slice garlic into thin slices.
- Open the cans of clams and drain the water into a separate bowl and set aside. Then, reduce the clam juice by half by simmering it.
- Chop the parsley
- Cook the linguine (I like al dente but cook it how you like it)
Heat a large skillet to low/medium-low heat and pour enough olive oil in to cover the bottom then add garlic. Saute *very* lightly being careful not to scorch the garlic. Add the stick of butter and most of the parsley, again being careful not to scorch either the butter or garlic, and melt the butter moving it around with a spoon or spatula.
Add the reduced water from the cans of clams and allow the mixture to heat up.
Add the clams and just heat them through. You're not trying to cook them, just heat them up. This won't take very long; err on the side of them being undercooked.
Pour the entire mixture over the linguine in a large bowl and allow to sit for 10 minutes.
Serve garnished with the extra chopped parsley on top. Add your favorite grated cheese (I like pecorino romano because it has more bite) or some crushed red or black pepper if you like.
If you're more health conscious, I've tried cutting the amount of butter in half and it still comes out pretty good, but using an entire stick gives it a much richer taste.
.
