Tonight I used a recipe from Ethan Becker (Becker Knives) family cookbook, JOY OF COOKING, to make Linguine and Clams.
I wanted to use fresh little neck clams but my local market ran out! Good thing, the recipe had a canned clam variation.
Ingredients:
extra virgin olive oil
Onions (I used shallots)
Garlic
Chili flakes
Dried oregano
(Added fresh Italian parsley, lemon zest and juice)
White wine
Salt and pepper
I mixed in the pasta too rough and it broke into little short strands. I need to be more careful next time. I also shouldn’t saved some pasta water for the sauce
Next time I might add an anchovy to the sauce and definitely make sure I had fresh live clams.
I wanted to use fresh little neck clams but my local market ran out! Good thing, the recipe had a canned clam variation.
Ingredients:
extra virgin olive oil
Onions (I used shallots)
Garlic
Chili flakes
Dried oregano
(Added fresh Italian parsley, lemon zest and juice)
White wine
Salt and pepper
I mixed in the pasta too rough and it broke into little short strands. I need to be more careful next time. I also shouldn’t saved some pasta water for the sauce
Next time I might add an anchovy to the sauce and definitely make sure I had fresh live clams.