Tuesday, December 23, 2008

Report from the Twit Army Mess Hall - White Clam Sauce


1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
if you can't find them you can use bottled italian clams, use the liquid in the bottle instead of the bottled clam juice then.
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley


Heat oil in the large sauce pan until hot but not smoking. Cook the onions until browned, add garlic, oregano & red pepper and cook for about another 2 minutes. Add clam juice and wine and boil until reduced by about 1/3 (about 3 - 4 minutes). Add cockles & boil for 5 to 6 minutes, discard any which do not open. If using the bottled clams add them at this point.

Remove from heat stir in the buttler & parsley and serve over linguini.

Serves 4

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