Monday, October 6, 2008
Linguine with Clams it's whats for dinner.
So believe it or not I love Costco clams. They are cheap, fresh, and so tasty. They are farmed, but for a recipe like this where garlic and chilies play a big role the clams work perfectly. I got over 50little neck clams for under twenty dollar. I used half of them for this recipe and half will be for something new tomorrow night. Wash them well and check for any dead clams before starting.
Linguine with Clams
1 cup water
24 little neck clams
5-6 garlic cloves
1/3 cup olive oil
1/2 tsp crushed red pepper
1/2 tsp dried oregano
3/4 pound fini linguine
1/2 cup shopped parsley
Bring the cup of water to a boil and drop in the clams, cover, and steam until the clams open.
Remove the clams to a plate with tongs reserving then straining the liquid with cheese cloth into a bowl. Remove the clams from their shells and coarsely chop them.
Meanwhile heat the garlic in the olive oil over medium heat. When it starts to sizzle turn the heat down to low and cook for 15 minutes so the oil is infused with the garlic. Add the red pepper and oregano and heat on low for 4 more minutes. Add the strained clam juice and turn up to boil cooking until reduced by half.
While the sauce cooks boil water and cook the pasta one minute less than recommended. Drain pasta and return to the pot adding sauce, clams, parsley, and salt to taste cook one more minute on low. Toss and serve.