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Sunday, April 20, 2008

Easy Linguine with Clams

While on a recent trip to San Francisco, I had the best linguine with clams that I have ever eaten. It was so good that I begged for a recipe and was very surprised that it was such a quick, easy food to fix. Excellent taste, and if you serve it with a good Italian bread and Olive Oil, add a tossed spinach salad and a Cheesecake Assortmentfor dessert, you have a world class menu.

Linguine with Clams

1 pound linguine
1/2 medium onion, finely chopped
4 cloves garlic, peeled and thinly sliced
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon crushed red chilies
1 pound fresh clams, scrubbed and rinsed
2 cups dry white wine
4 Tablespoons butter
1 bunch Italian parsley, finely chopped

Bring six quarts of water to boil and add 2 tablespoons salt.

In a large pan, sauté onion and garlic in two tablespoons olive oil over medium heat until onion is very soft, about 10 minutes. Add more olive oil if you need it. Add hot chilies, clams, white wine, and butter and bring to a boil. Cook until all clams have opened, and then set aside.

Boil linguine according to package instructions. Drain in colander over sink; toss with clams and stir gently to mix. It will be very juicy, but that's okay. Add chopped parsley, pour into warm serving bowl and serve.

Baar Product's Olive Oil 1 qt

Baar Product's
Olive Oil 1 qt

Olive Oil
Our Olive Oil
is made from unsprayed,
tree ripened olives and
is pure extra virgin,
cold pressed, with
no solvents,
bleaches, dyes,
hexane, or preservatives.
This product is
all natural.

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