Linguine & Clams

Linguine & Clams is a favorite all year round, while some enjoy white, others red; I prefer pink. Color is important in the presentation and prepares the pallet for a delight. Which ever your choice it is Delish!

Ingredients

1     pound of linguine

2  tbsp seasoned bread crumbs

2  tbsp butter

3  tbsp olive oil

3 – 4 large garlic cloves sliced

1 tsp grated onion

fresh-cut parsley

1  cup stock (veg or chicken)

6 – 8 small clams(optional)

1  can chopped clams

1  can baby clams

Heat a large saucepan, I always preheat the pan before adding oil; add butter and olive oil on medium heat. When sizzling add garlic, breadcrumb, onion, salt & pepper with parsley. Saute 3 – 5 minutes trying not to brown breadcrumbs dark, next add stock: heat to boil and lower to simmer. Add chopped and baby clams simmer a few minutes for flavor to combine .

You may cook the Linguine at this point and add fresh clams to sauce; the time allowed for linguine to cook is ample time for the clams to open, I use fresh clams mostly for decorative purposes when preparing this dish for guest.

For the purpose of adding color and more flavor I add 1/2 cup of my Sunday Gravy, any red sauce will do.

Drain linguine serve with sauce.

Best of the New Year to All…………

Enjoy!

 

 

About tastemedrinkme.com

people person who enjoys sharing lifestories and experiences..... most conversations with friends and family normally starts with "how do you..." I enjoy art;dabble in water color, reading; for relaxation.. cooking; definitely 'chef potential'.. music; abba - zztop ..professinal pastime; hair design...... work at home; which simplifies the art of ' domestic engineering made simple',no cutting corners...just basic how to's.... sharing......

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