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Sicilian White Clam Sauce - 2 ways.
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Sicilian White Clam Sauce - 2 ways.
Serves 4

#1:
1 cup extra-virgin olive oil
2 cans whole baby clams
4 cloves garlic, minced
2 cans water (use the cans from the clams)
2-3 Tablespoons chopped flat-Italian parsley leaves
dash red pepper flakes

1 pound linguine
freshly ground black pepper

Put about 1 cup virgin olive oil in the bottom of a 2 1/2 quart sauce pan.
The oil should be about 1 inch high or so. Add the garlic and saute just
until golden. Add a pinch of red pepper flakes. Drain the clams, reserving
the clam juice. *Add the clams to the oil and saute briefly. Add the clam
juice from the cans, then fill the cans with water and add the water to the
sauce. Grind some black pepper into the sauce. Simmer for 10 minutes. Do
not overcook.

Boil linguine for 7-9 minutes in salted water, you want it "al dente".
Toss
the linguine with a small amount of sauce to prevent it from sticking and
place on a large platter. Serve the linguine with the hot clam sauce and
plenty of grated locatelli pecorino cheese.

#2:
Follow #1 above, but add 1/4-1/2 cup butter to the sauce when you add the
*clams.. You can use chopped clams with this variation.






FIDOGAZETTE Vol 14 No 18 Page 3 May 13, 2020


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--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)