I specified the Angel Hair pasta because even though most people serve clam sauce over linguine, I find that the sauce tends to slide right off of the linguine. Angel hair absorbs the sauce, instead of being watery and runny. I don't care for anything that slides around my plate. It reminds me of the Thanksgiving Cranberry Sauce that slides right out of the can, and you have to chase it all over your plate! Try this alternative, and I think you will be convinced.
12 Large garlic cloves, crushed and minced
1 bunch scallions white and light green parts thinly sliced
1/4 cup extra-virgin olive oil
4 cans minced clams
1 dozen fresh Littleneck clams, washed in cold water
1&1/2 cups Chardonnay
1/2 cup fresh parsley, chopped
1 tsp. freshly ground black or mixed peppercorns
Coarse Sea Salt to taste
1 cup grated Parmesean Cheese
Heat olive oil in a large skillet. Add garlic and scallions and saute until soft but not brown. Add remaining ingredients (except for parsley) and simmer until the fresh clams open up. Discard any clams that do not open up. Add the parsley and stir to combine. Serve over Angel Hair pasta with extra cheese, if desired.
Drink the remaining Chardonnay!
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