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Clam Diggers Linguine with Broccoli |
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Ingredients
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*24 medium clams, scrubbed
*2 onions, chopped
*1/2 C dry white wine
*4 tsp extra virgin olive oil
*2 garlic cloves, minced
*1 pinch of crushed chili flakes
*1 1/4 C of linguine, cooked and drained
*4 C of broccoli florets, steamed
*1 tbsp lemon juice
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Directions
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1. Place the clams, onions, wine, oil, garlic, and chili flakes into a large saucepan.
2. Place the pan over medium heat and cook for 5 minutes or until the clams open.
3. Remove the clams from the pot, reserving liquid.
4. Pull clams from the shells and chop coarse, discarding any clams that didn’t open along with the shells.
5. Mix together gently the pasta, broccoli, clams, the reserved clam cooking juice, and lemon juice.
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Story
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This is a simple dish that is sold for a lot of money at fancy restaurants. If you are lucky enough to have clams available to you, this dish is one you must make at home to enjoy.
Two things to remember: save a few cooked clams in the shells to "decorate" the bowls of clam linguine when you serve them. Also, when you add the reserved clam cooking juice, ladle out a little at a time so your linguine isn't swimming in liquid, but has plenty. Include a bit of the goodies from the pot, too, like some chunks of onion and pieces of garlic.
You must also serve this dish with lots of good crusty bread for sopping up the liquid in the bottom of the bowl.
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