Behind the Recipes
Linguine with Baby Clams by Chef Ed Brown
Makes 4 servings
INGREDIENTS:
2 tablespoons olive oil
2 shallots, peeled, minced
6 cloves garlic, peeled, sliced paper thin
1/4 teaspoon red chili flakes
2 pounds mahogany, cockles or any baby clams
2 tablespoons white wine
1/2 cup clam juice
3 tablespoon butter
3 tablespoon flat parsley, chopped roughly
1 pound Linguine pasta cooked al dente*
PREPARATION:
1. In a non-reactive large sauté pan, heat oil over medium heat. Add shallots, garlic and chili and sauté 2 minutes (be careful not to brown).
2. Add clams, and wine, cook 1 minute. Add clam juice and butter, raise heat and bring to a boil.
3. Add cooked pasta and parsley and toss.
Serve hot.
* If more liquid is needed, reserve 1 cup of salted, pasta cooking liquid and add to completed dish
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