Linguini and Clam Sauce.
Yes it is true, this is really about my favorite dish. Variations on this basic dish include topping off the pasta with some fresh Rockfish and or Tuna / blackened. Here is what you do to make one fantastic inexpensive and delicious meal worthy of the most discriminating palates.
The Sauce.
First slice elephant garlic into medium slices and place in sauté pan, add teaspoon of butter and a splash of wine. Cook garlic until tender. Then add two sticks butter two cups white wine fresh cracked pepper one cup fresh chopped parsley and the juice of four lemons. Sea salt to taste. Heat the sauce up stove top then
cover and let sit on warm.
The Clams.
MUST BE FRESH!! These we did these on the Eastern Shore and they were the best I ever had. (American Shellfish Company Clams compliments of owner Joe Pierson.)
Steam the clams in one cup wine and one cup water with fresh lemon rinds. Once done shell out 1\2 the clams and set aside, let the rest remain in the shell.
To prepare:
Simply cook your pasta aldente then drain. In a large sauté skillet pour the pasta in
And top off with the sauce. There should be a lot of liquid in the pan. Add in the clams as well as the ones in the shells plus two sliced lemons. Sprinkle fresh parsley and parmesan cheese over top and place in 350 degree oven for 15 minutes.
Serve family style with some garlic bread.
AWESOME!!! One of the best dishes you will ever cook up
PS: Thanks Donna for letting me come to Mermaid Bay
Jim Baugh
JBO TV
Author of HOOKED
Pitmaster Victorian Station Jim’s BBQ
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| Donna enjoying a glass of wine while I mess up her kitchen! |
