Saturday, November 20, 2004
Linguini with White Clam Sauce
Thanks to Pony, this simple & flavorful pasta dish has become one of my standards. Of course I added my own twist to this recipe with anchovies, lemon juice, and sprigs of thyme. This dish is more enjoyable with generous portions of broth. Increase in the clam juice will give stronger clam flavor. I found out recently that chicken stock is also a great alternative that gives it a velvety personality. My recommendation is to add both clam juice and chicken stock.
the procedure
1. Heat a large deep skillet over medium heat.
2. Add extra-virgin olive oil.
3. Throw in the red pepper flakes, garlic and anchovies and cook until anchovies starts to crumble & melt into the oil. Be careful, don't let it burn.
4. Add thyme and wine. Reduce wine 1 minute.
5. Add clam juice.
6. Stir in clams and lemon juice.
7. Boil/drain pasta. Add to skillet and toss with sauce 2 to 3 minutes and has absorbed some of the sauce and flavor.
8. Add parsley, grated cheese, pepper and salt, to your taste.
9. Serve with bread to mopp up the juices!
the formula
extra-virgin olive oil
red pepper flakes
garlic, finely chopped
1 tin fillet of anchovies, oil drained
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 bottle clam juice and/or Chicken stock (2 bottles for those who like extra broth)
1 can (15 ounces) whole/chopped baby clams
1/2 lemon, juiced
1 pound linguini, slightly undercooked
Chopped parsley leaves
Lots of fresh ground black pepper and some coarse salt
the procedure
1. Heat a large deep skillet over medium heat.
2. Add extra-virgin olive oil.
3. Throw in the red pepper flakes, garlic and anchovies and cook until anchovies starts to crumble & melt into the oil. Be careful, don't let it burn.
4. Add thyme and wine. Reduce wine 1 minute.
5. Add clam juice.
6. Stir in clams and lemon juice.
7. Boil/drain pasta. Add to skillet and toss with sauce 2 to 3 minutes and has absorbed some of the sauce and flavor.
8. Add parsley, grated cheese, pepper and salt, to your taste.
9. Serve with bread to mopp up the juices!
the formula
extra-virgin olive oil
red pepper flakes
garlic, finely chopped
1 tin fillet of anchovies, oil drained
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 bottle clam juice and/or Chicken stock (2 bottles for those who like extra broth)
1 can (15 ounces) whole/chopped baby clams
1/2 lemon, juiced
1 pound linguini, slightly undercooked
Chopped parsley leaves
Lots of fresh ground black pepper and some coarse salt
// posted by Fumi Matsubara @ 11:32 AM 
