Sorry for the month long "absence". I have been cooking but just so busy to post anything up. HIM has been away for work for 3 weeks. Miss cooking for HIM and by missing HIM I have lined up lots of stuffs to cook for HIM. Anyway I am going to share a receipe I found the recipe online and it is soo good!
The fresh juicy sweet taste of the clams is just heaven. Pity I didin't make some garlic bread to go with it. It would haven been perfect. I made for HIM and he finds it refreshing for a change from the usual tomato & cream base.
Spaghetti Vongole ( adapted from www.laurainthekitchen.com )
( serves 2-3 )
Ingredients:
1 lb of Manilla or Little Neck Clams.
½ lb of Linguini
2 to 3 Tbsp of Extra Virgin Olive Oil
3 Cloves of Garlic, sliced
Pinch of Hot Pepper Flakes
¼ Cup of White Wine
1 Tbsp Fresh Chopped Parsley
1 Tbsp of Butter
Salt and Pepper, to taste
Methods:
1. Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes.
2.Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3. In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
4. In a large sauté pan with high sides over medium high heat, sauté` the garlic in the olive oil until fragrant and lightly browned.
5. Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes.
6. Add the clams and butter to the wine mixture. Cover and cook for about a minute wile you drain your linguine.
7. Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy!
2.Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3. In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
4. In a large sauté pan with high sides over medium high heat, sauté` the garlic in the olive oil until fragrant and lightly browned.
5. Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes.
6. Add the clams and butter to the wine mixture. Cover and cook for about a minute wile you drain your linguine.
7. Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy!
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