Linguine with clam sauce

Linguine with clam sauce

According to my father, this was a single of Nnno Tucci’s favored sauces to make. “He preferred to open the clams himself,” recalls Stan. “He would gather the juice and get rid of the clam meat, making certain to collect all the juice. In the summer time when we had large outside events, we frequently served a bushel of raw clams on ice. Any remaining clams had been prepared following my father’s strategies and frozen. They defrost swiftly, providing a meal in the time it takes to cook the pasta.”

If your fish industry will open the clams and reserve the juice, it will conserve a lot of preparation time. If not, wash the clamshells totally. Open the clams above a large bowl to catch the juices. Get rid of clams, discarding the dark sac, and set aside. Strain the juice via a fine-mesh sieve to eliminate sand and shells. Add the clams to the strained juice. Start to prepare the sauce when the pasta is halfway cooked.

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Substances

    • one pound linguine
    • one/2 cup plus one tablespoon olive oil
    • 6 cloves garlic, finely chopped
    • 1/four cup dry white wine
    • 18 littleneck or chowder clams
    • Kosher salt and freshly ground black pepper
    • one tablespoon chopped fresh Italian, flat leafed parsley

Preparation

    1. 1. Deliver a big pot of salted water to a boil and cook the pasta, following the bundle directions, until al dente.
    2. two. Meanwhile, warm 1/two cup of the olive oil in a high-s >

    Reprinted with permission from The Tucci Cookbook by Stanley Tucci with Joan and Stan Tucci, and Gianni Scappin and Mimi Shanley Taft, © 2012 Gallery Books

Joss Whedon

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