Linguine and Clam Sauce

TGIF Gang,

I hope you have had a great week – and weekend.  Mine was busy but productive for sure.  Fianlly got the before and after of my office clean up out on Instagram.  #21dayreset – took longer than I thought.  Now the spring cleaning bug is in full effect!  Yeah baby!  We have also been lately alot of home projects, cooking some great meals, netflix and my newest love https://www.youtube.com/user/icovetthee  I COVET THEE on youtube.  Watch everyday – just love her!  Getting back to the cooking at home – I want to share with you all our recipe for Linguine and Clam Sauce.  We got some clams from our place in Chincoteague Island, VA and boy are were these babies fresh.  It’s simple, classic and the perfect alfresco dinner!  I try and stay mostly healthy and veggie heavy but this guys is so flippin delicious that its worth the sprulge – carb who?  Cheese what? I’ll take my big helping of seconds and worry later.  Try it out and let me know  how you like it.  I’ll be sharing my much requested soup recipes as well this week.  Be on the look out for Escorle Soup – simple, clean divine!

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Linguine and Clam's

Simple classic pasta dinner.  Perfect for two or company.

Course Main Course
Cuisine Italian
Author Lori Tauraso - URABLANKSLATE

Ingredients

  • 1 lg bucket 100ct Fresh Cleaned Clams soak in water scrub and rinse of debris. The soaking in water helps them to spit out any sea water or yucky stuff they may be holding onto.
  • 1 whole head Garlic - rough chopped don't be stingy here
  • 1/4 cup Olive Oil
  • 1 tsp Crushed Red Pepper Flakes
  • 1 lg handfull Italian Flat Leaf Parsley
  • 1 cup Dry White Wine 1 sip for you a sip for the clams
  • 1 box Linguine cook al'dente
  • 1 block Parmigiano - Reggiano

Instructions

  1. Soak and clean your clams - drain in colandar.  Coat bottom of heavy sauce / stock pot with olive oil over med/high heat.  Add garlic for 2 -3 minutes and crushed red pepper flakes at the end only about 10 seconds  - DO NOT BURN GARLIC.  Add your clams,  cook and stir for about 10 -14 min.  depending on size of clams.  While cooking add your wine and stir.   

  2. You need to stay close watching and removing the opened clams storing in bowl covered (to keep warm while others cook) repeat proess.  Diguard any clams that do not open.  Throw away!  Reserve all the liquid.

  3. In a seperate pot cook pasta very al'dente.  Than drain and add to clam liquid.  Stirring toss 1/2 of clams that you remove from shell back in liquid.  reserving clams in shell.  In large deep sided platter add pasta, parsley & sauce top with clams in shell and some fresh parm.  

  4. Serve -  Have an empty bowl for the disgarded clam shells on the table too.  Buon appetito!

Buon Appetito – Chat with you later!

Homework today – buy a new mascara, and clean your phone – you know it’s dirty!  My oldie but goodie mascara is Cinique High Lengths Mascara (black of course) Try it you will love it – gets so close to the lash line – perfection! http://www.clinique.com/product/1606/8655/makeup/mascara/high-lengths-mascara.

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