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.
2 comments:
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?
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.
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