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Catherine Angiel


Linguine with White Clam Sauce September 25 2010, 0 Comments

Linguine with White Clam Sauce
Ingredients for two:

1 dozen little neck clams
1 dozen cockle clams (or 2 doz little necks if cockles are n/a)
1/2 lb linguine
3 garlic cloves
crushed red pepper (couple of pinches)
extra virgin olive oil
fresh parsley
pine nuts
1/4 cup dry white wine (optional)
Locetteli cheese (always and never use anything but)


Soak clams in a bowl submerged with a dash of salt or white vinegar
for 15 mins.

Empty water, and add fresh water and soak again for another 15 mins.
This helps clams spit out sand.

Rinse clams and set aside.

Boil water for pasta and follow cooking directions on the box.

In a deep saute pan, coat bottom with olive oil, add clams, chopped
garlic, pinch of crushed red pepper, pine nuts, white wine and cover
with lid.

Flame on medium heat for about 5 minutes, checking clams to see when
they open. When all clams open it is ready.

Drain pasta and put in a large bowl.

Add the clam sauce and juices from pan and mix in pasta, 1 lb may be
too much pasta, so watch as you go so it isn't too dry.

Add chopped fresh parsley when done.

I like Locetelli grated cheese on it, though Italians say don't use
cheese with fish :)