Sunday, June 20, 2010

When in Rome... (pun intended!)

Ever since relocating to New England, I've had a craving for clams.
Yesterday, I indulged in homemade linguine alle vongole and boy, were they satisfying!

Ingredients for 3 people (or 2 very hungry):

- 2lbs littleneck clams

- 3 cloves of garlic
- one lemon 

- red chili flakes, 1tsp  

- dry white wine, 3/4 cups (I used pinot grigio for cooking and drinking with the meal afterwards)

- non-salted butter, 3 tbsp

- chopped flat leaf parsley, to taste

- 1 lb dried linguine (spaghetti work just fine too)
- freshly grated parmesan cheese, to taste


- start off with rinsing and cleaning the clams in a bowl of cold water several times. Discard any clam that is not closed tight. If they are open, you can tap on them and they will close. If they stay open, it means that they are already dead and potentially toxic. DO NOT eat those!

- Then cook the pasta in a large pot of boiling salted water

- While the pasta is cooking, fry the grated garlic and chili flakes in olive oil over medium heat in a pot for a couple of minutes

- Add the clams and the wine combined with the lemon juice.

- Cover and let simmer over medium heat until the clams are cooked (you know they are when they open up)

- Discard any clam that did not open, just like this one here:

- Drain the cooked pasta, and add them to the clam sauce. Add the parsley and give a good toss.

- Eat hot, sprinkled with freshly grated parmesan cheese.