Ingredients for 2:
500g fresh clams
2 tbsp butter
3 cloves of garlic
1 glass of dry white wine
3 tbsp chopped parsley
200g linguine
Preparation:
Melt the butter in a medium pot, add the garlic and cook for 2-3 minutes until the garlic is fragrant but not burned. Add the wine and turn the heat at full whack until it is brought to simmering boil and the alcohol smell has evaporated. Add the clams and cook covered for 5-7 minutes until the clams have opened, stir occasionally; discard the clams still closed. Add the parsley and stir well. Transfer clams and broth to a wok pan where you'll add the linguine.
In a separate pot cook the linguine in salted boiled water; at 3/4 of their cooking time transfer to the wok pan and cook for the remaining time with clams and their broth.
Serve steaming hot.
The same proportion, without linguine, works well as a starter for 2 people. Instead of transferring the clams and broth to a wok pan, transfer to a serving bowl; enjoy with some crusty bread to dip into the broth!
We enjoyed some bubbles from Quadra vineyards 2008 QBlack, it's a Franciacorta brut.
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| linguine w/ steamed clams ©italiansuitcase |