Friday, September 17, 2010

Clammy, in a good way

I really, really love clam linguine. It's easy, it's quick, and it goes well with wine. So, hello, I'm all for it.

You could use fresh clams, if you were so inclined, but, um, I'm not. I'm poor. And impatient, so...I go with the canned ones. They totally work just fine.

Clam Linguine

2 servings cooked pasta (linguine/spaghetti/whatever)
olive oil
3-6 cloves chopped garlic, more or less depending on your preference
1 can whole baby clams, undrained
1 can chopped clams, undrained
1/3 cup or so of white wine
red chili flakes
salt and pepper
Handful chopped parsley
Splash of milk or half and half
Half a lemon plus slices
Fresh grated parmesan or romano cheese

Heat a bit of olive oil in large skillet, then saute garlic over medium for a couple minutes. Drain the clam liquid into skillet, saving clams. Add wine, a good shake of red pepper (to taste), and a good pinch each salt and pepper.

Bring to a low boil, let cook about 4 minutes. Add clam pieces. Let cook another couple minutes, then add pasta, parsley, milk, and juice from the half lemon. Mix well, cook about 2 minutes. Serve hot with cheese and a lemon slice.

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