Cooking Recipes

Garlic Clams with Linguine

Ingredients:

2 tbsps olive oil
1/2 cup finely chopped sweet onions
2 tbsps chopped garlic
1/2 cup dry white wine
1/2 cup clam juice
1/4 cup chopped sun-dried tomatoes
2 dozen littleneck clams, cleaned and scrubbed
1 lb linguine, cooked al dente
2 tbsps finely chopped fresh parsley leaves
Kosher salt Freshly ground black pepper
Extra-virgin olive oil for garnish

Clams

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Baked Clam Dip

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Mushrooms Stuffed with Whole Clams

Roasted Clams with Bacon

Stir-Fried Clams in Black Bean Sauce

Preparation:

Heat a large heavy skillet (with a lid). Add olive oil and swirl to coat the pan. Gently sauté onions and garlic until softened.

Add white wine, clam juice, and sun-dried tomatoes. Bring to a simmer, and then add the clams. Cover with lid and simmer about 6 to 8 minutes, until clam shells open up. Discard any shells that do not open.

Add the cooked linguine, parsley, salt, and pepper. Toss to coat pasta and sauté another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes perfect accompaniment to sop up the juices.

Yield: 4 to 6 servings