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Linguini And Clams
Linguini with clams (Photo by toniher/Wikimedia Commons)
Ingredients:
1 1/2 lbs Linguine
8 tomatoes, chopped
1 tbsp red chili peppers, finely chopped
Clams, 50 + fresh or
6-6 1/2 oz cans whole baby clams
3/4 cup olive oil
1/4 cup butter
10 cloves garlic, finely chopped
1/2 cup parsley, chopped
1/4 cup oregano, chopped
1/4 cup basil, chopped
1/4 cup thyme, chopped
1 lemon, large
Prepare linguine, al dente, lightly salted, drained. Saute in large skillet: olive oil, butter, garlic, parsley, oregano, basil, and thyme. Do not burn herbs! Reduce heat as soon as soft. Add clams. Continue to saute over low heat for 2 minutes or until fresh clams open. Squeeze in the juice of a large lemon. Add tomatoes and peppers. Simmer for 5 minutes. Add linguine and serve with parmesan cheese and garlic bread. (serves 6-8)
Note: Cecilia uses dried crushed chiles, not fresh chilis. She will sometimes use frozen clams (from Trader Joe’s). This is easy to fix once you have all the ingredients. You could prepare the "sauce" before hand and cook the noodles last minute, if you want to serve at a particular time. Serve with hot French bread and good white wine. Yum!!!!
First published in: https://cbrainard.blogspot.com/2013/04/cooking-with-cecilia-brainard-linguine.html
