Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, December 18, 2015

Linguini with White Clam Sauce

Whether or not your Christmas Eve includes the Italian feast of the seven fishes this fresh clam sauce is a perfect dish for a night of merriment and tree decorating. Start by sautéing a large minced shallot and a quarter teaspoon of red chili flakes with a generous pour of extra virgin olive oil in a large pot over medium heat. After a few minutes add two cups of the best available clam stock and turn the heat down to low.

Fifteen minutes before serving add two pints of fresh chopped clams and a few tablespoons of chopped parsley to the clam stock then cover and simmer gently. Boil and drain a pound of linguini and stir into your sauce along with a half a cup of grated parmesan and salt to taste, let it sit for a few minutes before serving. Merry Merry!

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