Mike's Linguini with Clams
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 T Dried, reconstitued parsley Approx 1/4 of a 16 oz pkg
- Grated parmesan to taste
- Pasta
- Water
- Freshly ground black pepper
- 3 T Best olive oil you can buy.
- 4 ea Large garlic cloves, pressed
- 1 bn Linguini for 2 appetites
- 1 cn Minced clams-Grotons 6? oz
Contains
GlutenEggsMilkMolluscs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsley.
- Put the olive oil in a sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 minutes or so. We do not want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind black pepper over the top. Bring up the heat enough to insure that all is warmed to serving tempature. Then add the drained clams. Add the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Colander