Monday, January 23, 2006

A Littlenecking

There are times when my palate demands linguine with clams.

Tonight was one of those times, and Margy's palate, though a bit less demanding, was happy to play along.

This is so easy, and so satisfying. When the clams open (these are littlenecks), their plentiful juice becomes the body of a thin but powerful sauce. Let me show you. A recipe follows this post.


Mark said...

For the record: The Cook is a genius,and Margy's a lucky gal.

I love your recipe, but I'm lazy. May I buy canned clams?

the cook said...

No you may not!

Well... unless you really want to. I don't know too much about canned clams. Is the juice they come with briny and tasty? If so, you'll need some of it to help you make a sauce. But if the juice with the clams isn't something you'd want to consume, then grab a bottle of clam juice to add with the drained clams.

If you give it a shot, let me know how it goes.