Wednesday, June 16, 2010

Beer Clams & Linguine


List to Bring With You to The Supermarket:

Refrigerated:

1 Tbsp butter

Pantry:

1/4 cup extra virgin olive oil
2 cans diced clams
1 Tbsp. Anchovy Paste
1 Pound Linguine

Vegetables:

4 small-medium sized Garlic cloves, minced

Spices:

1 Tbsp ground parsley + more for sprinkling
2 Shakes of red pepper flakes
Salt to Season Boiling Water

Liquor:

1/3 cup of beer (I use Lager)


Directions:

Bring 4 quarts of water to a boil in a large pot, add 1 tbsp of salt
Saute the garlic and anchovy paste in oil in a large skillet over a medium-high heat for one minute.
Stir in parsley and red pepper flakes.
Stir in clams and juice and the beer. Cover and cook over low heat 10 minutes,
sirring occassionally
While the mixture is cooking, add the linguine in the boiling water and stir constantly for 9 minutes
Drain Pasta and add the pasta to the skillet with the clams and cook for one minute, stirring to combine
Sprinkle Additional parsley on top and serve

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