Monday, March 29, 2010

Yum! Clam Linguine

One of the best things about living on the coast is our bounty of seafood! As you all know, I am not an oyster fan, but I do love clams, and they are easy to find at the local seafood market or grocery store.

I have had this recipe for over 20 years - the poor recipe card is almost in shreds and is curiously decorated with drops of butter? cream? clam juice? white wine? So easy to make and so incredibly rich and yummy! Simply take your time, and have all of the ingredients ready to go before starting....

1 lb. of manilla clams shells still in their shells, scrubbed clean
6 T. of real butter (don't skimp!)
4 cloves minced/chopped garlic
1/2 tsp. of red pepper flakes
3/4 c. dry white wine (or more to taste if you're anything like Julia!)
1 1/2 cup cream (again, don't skimp!)
1 T lemon juice
2+ T fresh parsley chopped - I like Italian parsley for its flavor
2/3 c. Parmesan Cheese; shredded or shaved
Pasta - doesn't really matter what kind, this recipe is good on every kind of pasta. We've had it on spinach linguine many times, gorgeous presentation!

Melt butter,  then saute garlic and red pepper  in the butter til golden, add white wine and cream. Bring to a boil over medium high heat for 2 minutes. Add lemon juice, parsley and part of the Parmesan cheese, then add the clams. Put lid on sauce pan and let gently simmer while the clams slowly open in the sauce.

Cook pasta while clams are simmering, then drain. Toss pasta and clam sauce together and serve immediately topped with the remaining Parmesan cheese. Enjoy!


Erin | Bygone Living said...

Yum... this sounds wonderful for the summertime♥

Everything Coastal said...

Thanks Erin - easy to adapt with canned clams too, just not quite as good.

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