Real Italian Linguine with Clam Sauce
5 ozolive oil, extra virgin
10 slicecherry tomatoes
10 ozclam juice
12fresh clams in the shell
·pinch of red pepper to taste
3 sprig(s)flat leaf parsley
1/2 lbdry linguine
How to Make Real Italian Linguine with Clam Sauce
- Boil pasta till very Al Dente. Heat xvoo enough to cover bottom of pan till almost smoking drop cherry tomatoes sliced in half into hot oil to flash fry stir for one minute drop in smashed garlic cloves and red pepper flakes or a fresh chopped hot pepper.
- Cook till cloves start to brown slightly one minute,
do not burn. Add the clam juice, cook till boiling add clams cook till open. Remove most clams from shells put back in the sauce save a couple in shell for garnish.
- Take the drained al dente pasta and finish it in the sauce constantly whipping and stirring to release the starch in the pasta. This will give you a naturally creamy sauce. Add one teaspoon butter, tear parsley last minute and drop in sauce. Plate and enjoy. When in Sicily do as the Sicilians do.