Kristendish

Linguine with clams

After reading a passage in Heat, a book about a famous NY chef who “finds himself” in Italy (shocker), I had an immense craving for linguine and clams, which I have never made before. The dish is surprisingly simple and even if you buy very quality ingredients (which I definitely recommend) it’s also not pricey at all. The taste is simple yet classy, like a nice black cocktail dress and leaves you very satisfied like your favorite pair of jeans.

Ingredients (Enough for 2 large portions, you will want them!)

• 1/2-3/4 lb clams (if small, buy more because the shells make them weight more)
• 1/2 lb fresh linguine (I used simple egg noodles so that the flavors would stand out, but lemon or herb or some such would do)
• 4 cloves garlic, diced
• 1/4 C diced leek or onion
• 1 C dry white wine
• 2-3 Tbs butter
• Olive oil drizzles
• 1/2 C chopped fresh parsley
• Lemon squeeze

Instructions

1. Submerge clams in water and wash.
2. Heat garlic and onion in about 2 Tbs olive oil drizzle on medium until soft
3. Add clams, wine, butter. Simmer about 20min, until clams open (do not eat if they don’t open). You can add more butter/oil/wine/etc. to taste.
4. While clams are cooking, boil pasta about 5 minutes (or according to directions), drain. Toss clams in pasta with parsley and squeeze of lemon.
5. Serve with crusty bread (or toasties) and salad.