pipadeejr
07-21-2004, 07:49 AM
Ok, this is a recipe for a quick meal of linguine and clams (usually doesn't take more than 20 mins prep&cooking time). You don't actually need fresh clams, but if you can get them, it makes a big difference. Also, the lemon squeeze and parsley are small additions that make a huge difference.
What you need for 2 large servings:
4 whole garlic cloves
4 tbsp olive oil
3-3.5 cups of cheap, dry white wine (1/2 bottle)
1 can of chopped or whole clams (or 2 if you don't have fresh clams to use)
1/2-1lb fresh clams
chopped parsley
lemon wedges
salt
handful of linguine
Here's the technique:
Wash your fresh clams first, removing any seaweed or soil and let them sit in a cool water bath for the time that you are preparing their hot bath
In a skillet or heavy bottomed frying pan, heat the olive oil on med-lo flame
throw in the garlic cloves and let them brown on all sides, then remove (you can save them for wonderful garlic bread if you are so inclined). Take the frying pan/skillet away from heat and pour in the wine (be careful not to do it when the oil is so hot, or do it extremely carefully and quickly so as to avoid the popping of hot oil all over your body). Then add the canned clams AND the juice that they come in (the juice is actually more important than the clams). Allow the mixture to simmer for 5 min.
During this time, fill a pot with enough water to boil your pasta, put it on high flame and add a tablespoon of olive oil to the water then cover. Get back to the clams at this point. After about 5 minutes, it comes to a boil, add some salt and then the linguine and let it cook until al-dente. Strain the water and keep the pasta in the pot to keep it warm until the clams finish (if the linguine is done before the clams).
You might have enough time to cut some bread and spread butter, salt and sauteed garlic cloves on it. then put it in the toaster for garlic bread
During this time, help your friend make a salad to accompany the dish.
Then back to the clams. Dump out their cool water and tell them what a nice hot bath you have made for them. Clams are pretty dumb, so they will definitely be interested but won't say much as you place them gently into the simmering wine broth. Then add some lemon squeeze, salt and chopped parsley to taste while the broth reduces to about 1.5-2 cups or after about 7 minutes of simmering (you gotta taste it frequently to see what you like, but generally, the alcohol taste is not so good, so the reduction is meant to rid the broth of the alcohol and excess water).
IMPORTANT! Throw out any clams that didn't pop open during the cooking, chances are they are bad and you will get violently ill if you eat them. Also, check on the season for shellfish in your area...in some places you can get sick if you eat mussels, clams and the like during the spring and summer months.
Put a heap of pasta in each bowl, then ladle the clams onto the pasta and finally ladle the broth onto the pasta/clams. Sprinkle with fresh chopped parsley and serve with chopsticks OR fork, spoon and an extra bowl (for the clam shells).
Enjoy
What you need for 2 large servings:
4 whole garlic cloves
4 tbsp olive oil
3-3.5 cups of cheap, dry white wine (1/2 bottle)
1 can of chopped or whole clams (or 2 if you don't have fresh clams to use)
1/2-1lb fresh clams
chopped parsley
lemon wedges
salt
handful of linguine
Here's the technique:
Wash your fresh clams first, removing any seaweed or soil and let them sit in a cool water bath for the time that you are preparing their hot bath
In a skillet or heavy bottomed frying pan, heat the olive oil on med-lo flame
throw in the garlic cloves and let them brown on all sides, then remove (you can save them for wonderful garlic bread if you are so inclined). Take the frying pan/skillet away from heat and pour in the wine (be careful not to do it when the oil is so hot, or do it extremely carefully and quickly so as to avoid the popping of hot oil all over your body). Then add the canned clams AND the juice that they come in (the juice is actually more important than the clams). Allow the mixture to simmer for 5 min.
During this time, fill a pot with enough water to boil your pasta, put it on high flame and add a tablespoon of olive oil to the water then cover. Get back to the clams at this point. After about 5 minutes, it comes to a boil, add some salt and then the linguine and let it cook until al-dente. Strain the water and keep the pasta in the pot to keep it warm until the clams finish (if the linguine is done before the clams).
You might have enough time to cut some bread and spread butter, salt and sauteed garlic cloves on it. then put it in the toaster for garlic bread
During this time, help your friend make a salad to accompany the dish.
Then back to the clams. Dump out their cool water and tell them what a nice hot bath you have made for them. Clams are pretty dumb, so they will definitely be interested but won't say much as you place them gently into the simmering wine broth. Then add some lemon squeeze, salt and chopped parsley to taste while the broth reduces to about 1.5-2 cups or after about 7 minutes of simmering (you gotta taste it frequently to see what you like, but generally, the alcohol taste is not so good, so the reduction is meant to rid the broth of the alcohol and excess water).
IMPORTANT! Throw out any clams that didn't pop open during the cooking, chances are they are bad and you will get violently ill if you eat them. Also, check on the season for shellfish in your area...in some places you can get sick if you eat mussels, clams and the like during the spring and summer months.
Put a heap of pasta in each bowl, then ladle the clams onto the pasta and finally ladle the broth onto the pasta/clams. Sprinkle with fresh chopped parsley and serve with chopsticks OR fork, spoon and an extra bowl (for the clam shells).
Enjoy