Ingredients:
2 boxes Linguine, cooked, reserve 1-2 cups pasta water after cooking!
5 dozen little neck clams, scrubbed of sand
1/2 cup olive oil
1/2-3/4 BOTTLE white wine
4-5 large lemons, juiced (zest 2 of them)
8-10 plum tomatoes or vine-ripe tomatoes roughly chopped6 garlic cloves, minced
1 stick butter, cubed
lots of salt and pepper
3/4 cup freshly chopped parsley
3/4 cup freshly chopped basil
Parmesan cheese for garnish at table
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Preparation:
Cook the pasta til al dente. SAVE some of the pasta water! Meanwhile, dump the clams in a large pot. Cover will all ingredients except the fresh herbs and cheese. Bring to boil and cook until the clams all open up. About 10-15 minutes depending on the heat. The wine would and should have cooked by now.
Now, here's the trick in getting a perfect display of the food. Turn heat off for the clams. Dump the pasta on top of the clams. Now dump everything onto a large platter. This will let the juices fall through the pasta, and all of the clams will be beautifully displayed above your pasta. It takes a few hands to help. In fact, it took two people to carry this monster to the table.
Buon Appetito!
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