Coast Cooking

Coast Cooking: Try fresh clams

It is a wonderful thing that finally some of the larger grocery stores are carrying fresh clams.

Canned clams will make do in a pinch but just won’t stand up to those mollusks still in the shell. If you are a bit intimidated by using fresh clams, don’t be, nothing could be easier.

Pop clams in a sauté pan, give them a thoughtful shower with a good white wine, and  in moments they are steamed open, releasing their own heavenly sauce. It takes very little to finish this dish, and it is seriously delicious.

CLAMS AND LINGUINE



1 pound linguine, cooked according to package directions

1 bag fresh clams

2-3 cloves finely chopped garlic

2/3 cup white wine (good enough to drink!)

2-3 tabs butter

Fresh basil

Salt and pepper



Make sure to add a little olive to the cooked pasta, then set aside. Sauté the garlic in a little butter, add more olive oil if you like, then add the basil, wine and clams. Turn heat to high and toss the pan to insure even cooking. When the clams are all opened they are done. If one fails to open it was dead before cooking and it should be discarded. Serve the clams in the shell or remove, it's your call. Season with salt and pepper, toss in the pasta and serve.

 

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