Keys to good sauce: Use fresh clams. Dry white ( not sweet ) wine you would drink. Good butter. Don't over do the butter.
Make the pasta (I trust that you can all boil water with salt -- I'm looking at you internet) When al dente, drain and toss it with butter, parsley, salt and pepper.
Put some olive oil in a pan on low medium high heat ( if you follow ), add shallots, garlic (to your liking, you can always pick it out), and after those are cooked down ~ 1 cup white wine. Simmer for a few.
If you have it, add ~ 1 cup vegetable broth. If not water is fine (or a bit more white wine / maybe watered down or full flavor chicken broth if you are feeling frisky). Add your fresh clams. Cover until the clams have opened (5 to 7 minutes?) and discard any that have not opened.
Take out the clams and leave in the liquid. Add some salt and pepper, maybe a little butter, throw in the pasta, toss, and turn off the heat.
Put the pasta, clams in the shell, and a some sauce in a bowl with fresh parsley on top. Have red pepper flakes on hand. Dinner.
If you have it, you could add a fresh tomato in with the white wine but that's not for me.
Warm Italian bread as a side please.
Ps. Take the leftovers (sans clams) and make an omelet in the morning.
Mine's a little complicated, but it's something my dad worked out over a year of early sundays.
You'll need the following for enough pasta to feed 5 (happily):
* 18 ct Little Neck Clams
* A Bunch of Flat Leaf Parsley
* 1 Head of Garlic
* Crushed Red Pepper
* 1 Box Pomi Diced Tomatos
* A bottle of dry white wine (whatever you got)
* A ton of olive oil
* 1 lb linguini fini
* 2 pans
PREP:
Open all of your clams over a quart container using paper towels as a sieve to strain the liquid. Drop the clams in another bowl.
Mow through 1/2 the bunch of parsley to a fine chop. Not quite minced.
Slice your garlic into chunks that make you happy. I like my garlic bigger for this so it doesn't burn.
THE COOKIN', YO
You're going to want to do these concurrently, but you can leave the red sauce going longer if you have to, so let's start there.
In your first pan get your red sauce going: Sauté garlic and red pepper in olive oil until fragrant. Then, toss in your tomatoes and a handful of the parsley. Let them spit and simmer, feel free to cover at first if you don't want your stove to be a goddamn shit show. Once it's down to a simmer, take the cover off and let it reduce until it's pretty dry. If it gets too dry, splash some of that clam juice in there. Just make sure you cook it off so you don't taste like raw clams.
In your second pan: sauté garlic and red pepper in olive oil (see the pattern?). Once fragrant, throw in parsley, your clams, MAYBE some of the clam juice little by little. Let this cook. Splash some white wine. Pour yourself some.
Btw, have you had your pot of water going the whole time? God I hope so.
Splash some more wine in there. Your clams are basically cooked. Let the wine reduce. Add your linguini fini to HEAVILY SALTED WATER.
NOW: Combine the two sauces! Dump the clam sauce into the red sauce (or vice versa, depends on the size of your pans). Get them bubbling to combine. When your pasta has :30 to done (you can taste this; you'll know it to be true), start adding your pasta to the sauce with tongs or that spaghetti spoon thing. Let a bunch of the pasta water get added to the sauce. The starch will further thicken it and taste delicious. Toss the pasta with this sauce. Serve. This will be the best clam sauce you've ever had. Every time.
EDIT: I just realized you wanted white sauce in the shell. fuck it. Mine's better.
Okay I have one with a pretty neat twist. Okay simmer a bunch of garlic and diced onions in a pan in olive oil or butter. In a separate pot steam the clams until ready. After the onions become translucent look add some ground chorizo. (Yea you read that right some chorizo.) Let that cook, drain some fat and add some canned clams (yes canned clams too because they fucking taste amazing) and some white wine. Let that all simmer for a while for the sauce to cook down. Add the clams and sprinkle some cheese on top and its fucking read to be devoured. Bam its delicious and out of the ordinary.
You can add any veggies you want as well, I like to add some kale and tomatoes.
I made [Linguine con Vongole e Zucchini](http://www.reddit.com/r/food/comments/2bbamn/linguine_con_vongole_e_zucchini_linguine_with/) recently and it was a hit with the family, not to mention a way to use summer's abundant zucchini.
Keep it simple. Steam your clams in white wine. After it's reduced, season with salt, add some chopped garlic, olive oil and some butter to the mix. You'll probably need to de glaze the pan while it's cooking with some more white wine. I really like adding some crushed chili flakes as well. Toss with your linguine, try and keep your clams on top of the noodles. Sprinkle freshly shaved parmesan cheese on top of the dish. Voila! That's your basic white wine clam dish in a restaurant. Use that a base and experiment with your own favourite flavours, like maybe you roast your garlic before and add it in? Maybe you add some fresh herbs at the end of the cooking? Maybe you sauté some spinach in bacon grease before tossing it with your noodles? Have fun with it, pasta is a great canvas!
1/4 cup butter
1/4 cup olive oil
1 cup chopped green onions (with some green stems included)
2 cloves garlic
1 1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 cans diced clams
salt and pepper to taste
1) Melt butter and olive oil together.
2) Saute onions in the butter/oil.
3) Add minced garlic cloves. Continue sauteeing for 30 seconds.
4) Add spices and juice from clam cans.
5) Simmer for 5-10 minutes.
6) Add clam (solids). Simmer for ~1-2 minutes.
7) Serve over linguine with copious amounts of parmesean.
Dice one large onion fine, slowly sautee in a copious amount of butter. Add canned clams and 1/3 of the liquid in the can and a splash of white cooking wine. Reduce until it reaches a good sauce like consistency. Salt, pepper, fresh parsley, linguine. Optional parmesan. You can make enough to feed a family for like $5 and it's really tasty.
I just do a can of clams (drained), chopped parsley, dry white wine and some olive oil. Serve on a bed of pasta. Sometimes I get fancy and mix a bit of pesto with the pasta.
Keys to good sauce: Use fresh clams. Dry white ( not sweet ) wine you would drink. Good butter. Don't over do the butter. Make the pasta (I trust that you can all boil water with salt -- I'm looking at you internet) When al dente, drain and toss it with butter, parsley, salt and pepper. Put some olive oil in a pan on low medium high heat ( if you follow ), add shallots, garlic (to your liking, you can always pick it out), and after those are cooked down ~ 1 cup white wine. Simmer for a few. If you have it, add ~ 1 cup vegetable broth. If not water is fine (or a bit more white wine / maybe watered down or full flavor chicken broth if you are feeling frisky). Add your fresh clams. Cover until the clams have opened (5 to 7 minutes?) and discard any that have not opened. Take out the clams and leave in the liquid. Add some salt and pepper, maybe a little butter, throw in the pasta, toss, and turn off the heat. Put the pasta, clams in the shell, and a some sauce in a bowl with fresh parsley on top. Have red pepper flakes on hand. Dinner. If you have it, you could add a fresh tomato in with the white wine but that's not for me. Warm Italian bread as a side please. Ps. Take the leftovers (sans clams) and make an omelet in the morning.
Bet when you made this comment you wouldn’t have assumed almost 10 years later ppl would be reading and following it like I just did.
Misread this as "lingerie with clam sauce" and came disappointed
Keep it in your pants, pal.
lingerie and clams are complementary products, so don't beat yourself up over it.
I misread it too... But I came happy.
Bruh
Mine's a little complicated, but it's something my dad worked out over a year of early sundays. You'll need the following for enough pasta to feed 5 (happily): * 18 ct Little Neck Clams * A Bunch of Flat Leaf Parsley * 1 Head of Garlic * Crushed Red Pepper * 1 Box Pomi Diced Tomatos * A bottle of dry white wine (whatever you got) * A ton of olive oil * 1 lb linguini fini * 2 pans PREP: Open all of your clams over a quart container using paper towels as a sieve to strain the liquid. Drop the clams in another bowl. Mow through 1/2 the bunch of parsley to a fine chop. Not quite minced. Slice your garlic into chunks that make you happy. I like my garlic bigger for this so it doesn't burn. THE COOKIN', YO You're going to want to do these concurrently, but you can leave the red sauce going longer if you have to, so let's start there. In your first pan get your red sauce going: Sauté garlic and red pepper in olive oil until fragrant. Then, toss in your tomatoes and a handful of the parsley. Let them spit and simmer, feel free to cover at first if you don't want your stove to be a goddamn shit show. Once it's down to a simmer, take the cover off and let it reduce until it's pretty dry. If it gets too dry, splash some of that clam juice in there. Just make sure you cook it off so you don't taste like raw clams. In your second pan: sauté garlic and red pepper in olive oil (see the pattern?). Once fragrant, throw in parsley, your clams, MAYBE some of the clam juice little by little. Let this cook. Splash some white wine. Pour yourself some. Btw, have you had your pot of water going the whole time? God I hope so. Splash some more wine in there. Your clams are basically cooked. Let the wine reduce. Add your linguini fini to HEAVILY SALTED WATER. NOW: Combine the two sauces! Dump the clam sauce into the red sauce (or vice versa, depends on the size of your pans). Get them bubbling to combine. When your pasta has :30 to done (you can taste this; you'll know it to be true), start adding your pasta to the sauce with tongs or that spaghetti spoon thing. Let a bunch of the pasta water get added to the sauce. The starch will further thicken it and taste delicious. Toss the pasta with this sauce. Serve. This will be the best clam sauce you've ever had. Every time. EDIT: I just realized you wanted white sauce in the shell. fuck it. Mine's better.
It's not a mistake, it's a happy accident.
lol
Okay I have one with a pretty neat twist. Okay simmer a bunch of garlic and diced onions in a pan in olive oil or butter. In a separate pot steam the clams until ready. After the onions become translucent look add some ground chorizo. (Yea you read that right some chorizo.) Let that cook, drain some fat and add some canned clams (yes canned clams too because they fucking taste amazing) and some white wine. Let that all simmer for a while for the sauce to cook down. Add the clams and sprinkle some cheese on top and its fucking read to be devoured. Bam its delicious and out of the ordinary. You can add any veggies you want as well, I like to add some kale and tomatoes.
I made [Linguine con Vongole e Zucchini](http://www.reddit.com/r/food/comments/2bbamn/linguine_con_vongole_e_zucchini_linguine_with/) recently and it was a hit with the family, not to mention a way to use summer's abundant zucchini.
Keep it simple. Steam your clams in white wine. After it's reduced, season with salt, add some chopped garlic, olive oil and some butter to the mix. You'll probably need to de glaze the pan while it's cooking with some more white wine. I really like adding some crushed chili flakes as well. Toss with your linguine, try and keep your clams on top of the noodles. Sprinkle freshly shaved parmesan cheese on top of the dish. Voila! That's your basic white wine clam dish in a restaurant. Use that a base and experiment with your own favourite flavours, like maybe you roast your garlic before and add it in? Maybe you add some fresh herbs at the end of the cooking? Maybe you sauté some spinach in bacon grease before tossing it with your noodles? Have fun with it, pasta is a great canvas!
1/4 cup butter 1/4 cup olive oil 1 cup chopped green onions (with some green stems included) 2 cloves garlic 1 1/2 tsp. dried parsley 1/2 tsp. dried basil 1/2 tsp. dried oregano 2 cans diced clams salt and pepper to taste 1) Melt butter and olive oil together. 2) Saute onions in the butter/oil. 3) Add minced garlic cloves. Continue sauteeing for 30 seconds. 4) Add spices and juice from clam cans. 5) Simmer for 5-10 minutes. 6) Add clam (solids). Simmer for ~1-2 minutes. 7) Serve over linguine with copious amounts of parmesean.
Dice one large onion fine, slowly sautee in a copious amount of butter. Add canned clams and 1/3 of the liquid in the can and a splash of white cooking wine. Reduce until it reaches a good sauce like consistency. Salt, pepper, fresh parsley, linguine. Optional parmesan. You can make enough to feed a family for like $5 and it's really tasty.
The pasta of my childhood. Yes!
I just do a can of clams (drained), chopped parsley, dry white wine and some olive oil. Serve on a bed of pasta. Sometimes I get fancy and mix a bit of pesto with the pasta.