never wrote it down

CLAM SAUCE WITH LINGUINI

for 1 pound pasta

·       16 oz clams (frozen, fresh OR canned) whole and chopped

§       if frozen or fresh, add  6 oz of clam juice

·       1/2 red onion, minced

·       1 oz canned anchovies

·       2 oz capers with half the brine liquid

·       1 tablespoon parmesan cheese plus enough to sprinkle on top

·       1 teaspoon dry oregano

·       2 cloves garlic, minced

·       1 red pepper, minced

·       1/2 teaspoon dry crushed red pepper

·       1 cup white or rose wine

·       olive oil to sauté garlic, anchovies and peppers

·       parsley, minced to sprinkle on top

sauté onion, pepper, anchovies and garlic in olive oil

onion should be just translucent

add capers and half the liquid from the jar

add clam juice (from cans or separate jar) and wine

steam clams as the liquid reduces to 3/4 of the volume

add clams to the reduced liquid and turn off heat

add parmesan cheese and mix well

cook the linguine to the desired tenderness (do not salt water)

add 1 cup of the pasta water to the clam sauce and bring to a simmer

drain the pasta and add some clam sauce (without clams) and mix

plate the pasta with a ladle of sauce

top with cheese, then parsley