When I went to the market today, I was all about coming up with a new shrimp with pasta recipe. That quickly changed when I got to the seafood market to find little neck clams on sale for $5.99 a dozen.
One of my favorite seafood pasta recipes is one of my favorite recipes for clams as well. The decision was easy. Linguini with white clam sauce is what was for dinner tonight.
Ingredients:
- 1 dozen little neck clams
- 1 pint of chopped clams (from the fridge near the seafood counter)
- 4 cloves of chopped garlic (use more if they are small)
- White wine
- Olive oil
- Fresh Lemon
- Fresh herbs: flat leafed parsley, thyme, oregano, crushed red pepper & lemon thyme (if you have it)
- Grated Romano cheese to taste
- Salt & pepper
- 1 lb linguini
Preparation:
- Put the clams in a bowl of cold water to clean them. This will get the sand out of them.
- Get salted water heating to a boil
- Chop about 4 cloves of garlic
Get Cooking:
- Steam the little neck clams in white wine, a dash of olive oil & garlic until they pop open
- Saute the chopped clams w/ garlic, white wine, fresh lemon, olive oil & herbs until reduced to a light sauce. Grate in a bit of Romano cheese.
- Cook the pasta according to the package instructions
- Drain pasta & toss with the sauce
- Toss in more Romano cheese & parsley
- Serve in your favorite pasta bowl.
- Top with the steamed clams and sprinkle with some chopped flat leafed parsley fresh pepper & grated Romano cheese (to taste)
Tip:
This is a great dish to serve with garlic bread for dipping in the garlic & wine sauce! A mixed green tossed salad rounds out the meal nicely.