Steamed Clams and Linguini with Clams (Serves 2)

Steamed Clams Ingredients: 1 pound Manila or Baby Cherrystone Clams or New Zealand Cockles rinsed/cleaned 1 tablespoon unsalted butter juice of one lemon ½ cup white wine or chicken stock 1 shallot, diced 1 tablespoon parsley, chopped Method: Place the clams or cockles, butter, lemon juice, white wine, shallot, and parsley in a sauté pan over medium-high heat and cook until the clams/cockles are open, discarding any that remain closed. Serve with the broth from the pan. Clams with Linguini Serves 2 Ingredients: freshly steamed clams/cockles broth from steaming clams/cockles ½ cup heavy cream ½ teaspoon fresh cracked black pepper ½ teaspoon fresh basil, shredded one pound hot cooked linguini extra virgin olive oil 1 tablespoon Parmesan cheese, grated Method: Place the cream and broth in a large sauté pan over medium heat and cook until the liquid is reduced by 20%. Remove from heat, add the black pepper and basil. Add the hot, cooked linguini and olive oil to taste and toss together. Finish with grated Parmesan cheese. ««« Back to Recipe Search page