Monday, March 6, 2017

never wrote it down

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