~ linguine with white clam sauce ~

27 June 2006

0.2 kg fresh white clam meat, minced
4 shallots, chopped
3 garlic, minced
1 tbs butter
2 tbs virgin olive oil
red pepper flakes
1 cup clam juice / chicken broth
2 shots white wine
1 tbs fresh Italian parsley
ground pepper

Al dente linguine (or spaghetti)

heat butter and olive oil in a pan. stir fry garlic and shallots until translucent. add red pepper flakes. pour in the minced clams and the broth/clam juice, mix it well with the garlic and shallot. then, add the white wine. bring it to boil, then turn the heat off.

salt to taste and sprinkle some of the fresh parsley.

toss in the linguine/spaghetti to coat. plate with some fresh ground pepper and sprinkle the rest of the parsley.

serves 2.


originally from Anna’s recipes. i need to write it down here, just in case she take down her site.