Pizza on Earth, Good Will to All!

Clams & Linguini

from pizzatherapy.com 

 

make pizza at pizzatherapy.com

Home | History DoughMaking Pizza | Italian Recipes | Tips | More Tips | Tricks | Learning | Tools |
Best PizzaPizza Poll  | The StoreFree Stuff | More Free Stuff |   | Links

 

  The gentle taste of clams married with pasta...
Without a doubt, fresh clams taste best! Use every bit of clam juice for a fantastic taste!
My dad's biggest adventure was going after mushrooms!  
Espo
, my brothers and I love to go clamming! There is nothing in the world that compares to the taste of a fresh, raw "cherry stone"!
The smaller "cherry stones" are eaten raw, right out of the shell.
(Add some lemon and cocktail sauce, and you are in heaven!)
The bigger clams
(quahogs) are used for making clam fritters, baked stuffed clams 
or my favorite: 
Clams and Linguini!

Fresh clams are the best!
Use fresh clams for the best possible taste!

 

Ingredients

  • 1 lb. of cooked linguini (or your favorite pasta)
  • 2-3 Tablespoons of olive oil
  • 2-3 cloves of garlic minced (or more)
  • 10-12 fresh shucked, clams (quahogs), or 1-2 cans of  canned minced clams and "juice" (the liquid from the can).
  • 1/2 Cup of white wine
  • 1 Tablespoon fresh basil
  • 1 Tablespoon fresh parsley
  • salt, pepper, spices to taste

Directions

  1. . Add garlic and olive oil to a pan. Put on low heat. Add calms.
  2. Cook over low heat for 5-6 minutes until clams are done. Add wine and spices.
  3.  Pour over cooked linguini.
  4. For red sauce, add a cup of basic red sauce.
  5. This dish tastes best with fresh clams. Make sure the clam shells are tightly closed when you purchase the clams. Refrigerate immediately!
    (If the clam shells are opened, they are not fresh. Do not use!)
     Shuck or steam the clams to open, then add clams and liquid to the sauce.
  6. If you use fresh clams, save the shells for making baked, stuffed clams.

Tips: (includes how to open clams!)

  • If you are using fresh or canned clams, make sure you include the liquid. It is very tasty "clam juice!"
    You can also drink the juice, for a refreshing treat!
    (My dad would tell you: "Use  the clam juice!
    That is the best part!"
    )
  • Shucking clams can be difficult and dangerous, if you don't have a clam knife! (A clam knife is pictured above.) Be careful!
  • The traditional method of opening clams is to hold the clam in your hand and using a clam knife with pressure, open the clam from the front by sliding the clam knife between the two shells. When the the knife is at the hinge, twist the blade. You want to try to hold the clam horizontally so you don't spill the juice. In any event, always open clams over a bowl, to recover the precious juice!
    (We recently discovered an alternative method, which works great! See the next tip.)
  • Try opening the clams from the back of the shell. Look for the rounded points at the back of the shell. Position the clam knife between these points. Twist the clam knife up and down, to pry open the shell. When you have separated the shells a little, slide the clam knife in between the shells and around to the front of the clam. Then using the traditional method, work the knife toward the "hinge" of the clam. Use a slight twisting as you move the knife. You want to try to sever the muscle that holds the clam together. You also want to save as much "juice as possible". 
    Be careful, and be patient! It will take a little practice,
     but you will get it!
  • If the clam is really tight, you may have to wait a while for it to "relax." If you will be cooking the clams, try the next tip for easy opening!
  • Having a difficult time opening the clams?
    Put them in the freezer for 30-45 minutes. You will not only be able to save all of the juice but they will open right up for you!
  • Try to use fresh parsley and fresh basil for a wonderful taste!

 

Calms and Liguini!
Clams and Linguini ready to eat!

 

 

 

Cooking.com Gift Ideas

Gift buying can be exhausting, especially if you have no clue as to what he or she needs or wants. Here, we've made it easy for you by grouping gifts into categories. Ones that fit your budget - even gifts that won't cost you shipping! Still not sure? Send a Gift Certificate. You select the amount then we email it right away. Instant gift for them, instant relief for you!
 

 

 

 Pizzeria Owners: Get My 7 Day Mini-Course:
How to increase pizzeria profits

 

Claim the Legends of Pizza      Volume 1 and 2 eBook       Pizza Blog       The Forum     Legends of Pizza
Beta Testing: (The My Space and Face Book for pizza)
Learn the Pizza Business: Free Report      Food and Pizza Articles                     POS Pizza Software

Index 2          Pizza Press Releases   Subscribe to my Podcasts at I Tunes

Index 2   Pizza Therapy  | History DoughMaking Pizza | Italian Recipes | Tips | More Tips | Pizza News Archives  | Pizza Business  | Pizza Blog |  Pizza Forum
 Pizza Interviews  Pizza Stones Pizza BooksTricks | Learning | Tools |Best Pizza Pizza Poll  | The Store Free Stuff ||  pastatherapy.com Legends of Pizza: Volume 1
          Pasta Therapy  Cooking Articles,  Pizza Videos    Non-Pizza Recipe Index here  Visit the Legends of Pizza    Pizza Auctions      Deals from Amazon        Links 
Learn The Pizza Business with The Pizza Business Report  from pizzatherapy.com
 Audios Interviews from Legends of Pizza    Market Samurai   Free Business Cards

Learn The Pizza Business with The Pizza Business Report  from pizzatherapy.com

Deals at Pizza Therapy                              Pizza Videos

 Subscribe to me on YouTube

To contact me:
Albert Grande, The Pizza Promoter,
The Pizza Promoter
600 Queen Street
Suite #2406
Honolulu, Hawaii 96813


Email: webmaster@pizzatherapy.com

Read our privacy statement!

Disclaimer

Copyright Grande Publishing.com   Grande Publishing 2000-2014

.

Email: webmaster@pizzatherapy.com

Grande Publishing 2000-2014

  Site Index

Pizza on Earth, Good Will to All!

 

 

TOP