I am still in a swoon over this dish. This is a personal interpretation of a dish that I've picked up from a review of Don Pepe's in NY.
We have been searching for a good Clams & Linguini dish for a few years now. Everything that we have tried has come up short...Until today.
3 full bulbs of garlic. peel cloves and snip off the ends
3-4 lbs of clams - shucked and juice saved
1/2 cup chopped italian parsley
~ 1 tsp Sea Salt
~ 1/4 tsp fresh ground Pepper
1 - 1.5 cups Olive oil
Fettucini pasta
1 really nice loaf of sourdough bread
Peel cloves, shuck the clams into a bowl, saving as much liquid as possible...this is the essence of this dish.
Put water on to boil for the pasta. You will want to time the pasta with the completion of the sauce
Put oil in a shallow saucepan. You will need all of it. warm it to a medium temp and add all of the garlic cloves. DO NOT cut the garlic up, full cloves are required. You will need enough oil for the cloves to bathe in. Slowly cook the cloves until the turn a nice rich medium brown. If they are cooking too fast, turn your temp down a bit, you want them soft, sweet and browned.
Once the garlic is done, add parsley, clams, salt and pepper. Bring up to a simmer, add ALL the clam nectar left, and one small ladel of pasta water. Your sauce will taste a little salty but once you add it to the pasta it will even out perfectly.
Drain pasta, place in a serving bowl or deep plate, pour the clam sauce over top and serve with bread and wine.
Pictures to follow
This is a classic favorite
Cheers
Sherri
We have been searching for a good Clams & Linguini dish for a few years now. Everything that we have tried has come up short...Until today.
3 full bulbs of garlic. peel cloves and snip off the ends
3-4 lbs of clams - shucked and juice saved
1/2 cup chopped italian parsley
~ 1 tsp Sea Salt
~ 1/4 tsp fresh ground Pepper
1 - 1.5 cups Olive oil
Fettucini pasta
1 really nice loaf of sourdough bread
Peel cloves, shuck the clams into a bowl, saving as much liquid as possible...this is the essence of this dish.
Put water on to boil for the pasta. You will want to time the pasta with the completion of the sauce
Put oil in a shallow saucepan. You will need all of it. warm it to a medium temp and add all of the garlic cloves. DO NOT cut the garlic up, full cloves are required. You will need enough oil for the cloves to bathe in. Slowly cook the cloves until the turn a nice rich medium brown. If they are cooking too fast, turn your temp down a bit, you want them soft, sweet and browned.
Once the garlic is done, add parsley, clams, salt and pepper. Bring up to a simmer, add ALL the clam nectar left, and one small ladel of pasta water. Your sauce will taste a little salty but once you add it to the pasta it will even out perfectly.
Drain pasta, place in a serving bowl or deep plate, pour the clam sauce over top and serve with bread and wine.
Pictures to follow
This is a classic favorite
Cheers
Sherri
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