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| Linguini with Clams and Garlic Butter Sauce |
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14 oz. dried linguine |
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12 littleneck clams, steamed |
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2 oz. crushed garlic |
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6 oz. garlic butter plus extra for bread (see below) |
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1/4 C white wine |
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2 lemon wedges, juiced, plus 1 wedge, for garnish |
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1/2 ciabatta bread, toasted |
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1-oz. shredded Parmesan |
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Pinch minced fresh parsley leaves |
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1/2 tsp. red pepper flakes |
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Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture. |
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Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge. |
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Melted unsalted butter |
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Lemon juice |
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Minced fresh garlic |
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Garlic powder |
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Onion powder |
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Crushed red pepper |
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White wine |
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Parsley |
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In a small bowl, combine all ingredients, to taste. |
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recipe from: foodtv.com, 5/30/04
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