Subj : FidoGazette Vol 14 no 18 Page: 3
To   : All
From : Janis Kracht
Date : Wed May 13 2020 20:45:30

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                         Sicilian White Clam Sauce - 2 ways.
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    Sicilian White Clam Sauce - 2 ways.
    Serves 4

    #1:
    1 cup extra-virgin olive oil
    2 cans whole baby clams
    4 cloves garlic, minced
    2 cans water (use the cans from the clams)
    2-3 Tablespoons chopped flat-Italian parsley leaves
    dash red pepper flakes

    1 pound linguine
    freshly ground black pepper

    Put about 1 cup virgin olive oil in the bottom of a 2 1/2 quart sauce pan.
    The oil should be about 1 inch high or so.  Add the garlic and saute just
    until golden.  Add a pinch of red pepper flakes.  Drain the clams,
reserving
    the clam juice.  *Add the clams to the oil and saute briefly.  Add the clam
    juice from the cans, then fill the cans with water and add the water to the
    sauce.  Grind some black pepper into the sauce.  Simmer for 10 minutes.  Do
    not overcook.

    Boil linguine for 7-9 minutes in salted water, you want it "al dente".
Toss
    the linguine with a small amount of sauce to prevent it from sticking and
    place on a large platter.  Serve the linguine with the hot clam sauce and
    plenty of grated locatelli pecorino cheese.

    #2:
    Follow #1 above, but add 1/4-1/2 cup butter to the sauce when you add the
    *clams..  You can use chopped clams with this variation.






    FIDOGAZETTE  Vol 14 No 18    Page  3         May 13, 2020


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--- BBBS/Li6 v4.10 Toy-4
 * Origin: Prism bbs (1:261/38)

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