Nick, next time try that little bit of lemon juice in with the wine. It
really perks it up!
--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

"Nick Cramer" > wrote in message
...
> Susan > wrote:
>> Nick Cramer wrote:
>> > "Evelyn" > wrote:
>> >> "Susan" > wrote in message
>> >>> Evelyn wrote:
>> >>> [ . . . ]
>> > Mmmm! Linguini Vongole Bianca! Haven't had it in a while. A couple of
>> > pounds of fresh clams (Cherrystones or Little Necks), a couple of cans
>> > of chopped clams, a bottle of clam juice. Don't forget the Pinot
>> > Grigio. Mama mia! Mangia! Mangia!
>
>> Your forgot the crapload of garlic and fresh parsley!
>
> Since I was responding to Evelyn's use of canned clams, I didn't mention
> the "crapload" of garlic. Here's my complete recipe:
>
> Linguini Vongole Bianca (White Clam Sauce)
>
> Serves 4
>
> 3/4 cup of EVOO
> 4 to 6 cloves garlic, finely chopped
> 2 Tbs chopped fresh parsley or 1Tbs dried
> 1Tbs chopped fresh basil leaves or 2 tsp dried
> 1 tsp chopped fresh thyme leaves or ½ tsp dried
> A large pinch of dried oregano
> ground white or black pepper to taste
> 1-1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
> [see
> NOTE below]
> 1 cup sliced mushrooms (optional)
> 1 cup heavy cream
> 1/2 cup dry Marsala or white wine
> 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
> 1 pound of linguini
>
> 1. Heat olive oil in large saute pan over medium heat.
> 2. Add garlic, cook until lightly browned. Add mushrooms, cook 'til soft.
> Stir in parsley, basil, thyme, oregano and pepper. [see NOTE below]
> 3. Add Clams with their juices, bring to a boil then lower heat to a
> simmer and cook for 5 more minutes. Stir in whipping cream and wine; heat
> through, stirring occasionally.
> 4. While the sauce is cooking, bring a large pot of water to a boil.
> Add 1 Tbs of salt, two Tbs EVOO and the linguini.
> 5. Cook uncovered over high heat until Al dente.
> 6. Drain pasta, put back in pot add some butter and some of the sauce to
> the pot and mix it up.
> 7. Dish out pasta spooning remaining sauce over top.
> Garnish with chopped parsley and grated cheese.
>
> NOTE: Clams were $6 a pound. I bought 1-1/2 pounds, which turned out to be
> eight Little Necks. I let the Little Necks relax in one litre of cold
> water with 7-1/2 tsp coarse Kosher salt (simulated seawater) for about
> 1/2 hour, then scrubbed them with a coarse brush. I also bought a can of
> chopped clams in clam juice (next time I'll buy two, maybe three) and a
> bottle of clam juice.
>
> When the mushrooms were done, I added 1/2 cup of Pinot Grigio, turned the
> heat up, put in the whole clams, covered and steamed 'til they popped
> open.
> I removed them and proceeded as above, adding 1/2 cup of additional clam
> juice and slightly reducing the sauce. Next time I'll reduce the sauce
> more. Served with grated cheese and a couple of whole clams on top, plus a
> couple of glasses of vino. Everyone's happy!
>
> RSVPN
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
> I support them at https://www.woundedwarriorproject.org/
> Thank a Veteran and Support Our Troops.
> You are not forgotten. Thanks ! ! ~Semper Fi~