Scott Conant dislikes the taste of wine used in most recipes for linguine with clam sauce, which is why he takes a minimalist approach to the dish in his recent cookbook, "Bold Italian" (Broadway Books, 2008). Calling for little more than pasta and clams, this recipe has a clean, briny flavor that lets the star ingredient shine. Start to finish: 25 minutes. Servings: 2 to 3
1¾ pounds Manila or littleneck clams (about 28)
½ pound dry spaghetti
¼ cup plus 1 tablespoon olive oil
3 garlic cloves, thinly sliced
Large pinch crushed red pepper flakes
1/3 cup chopped fresh parsley
Salt, to taste
Bring a large pot of lightly salted water to a boil.
While the water heats, fill a large bowl with cool water, then add the clams.
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