It’s recipe day!!!!!! And this time we’re drinking white wine. I know, change is difficult. We’ll get through it together…..
You’ll need
A bottle of white wine- I like pinot grigio but anything dry will do- avoid Chardonnay. This recipe only calls for 1 cup so buy something you like to drink silly!
About 3 dozen or so fresh small clams
2 cloves of finely sliced garlic cloves
good sized pinch of dried chilies
a handful of roughly chopped fresh parsley
3 tbsp olive oil
salt & fresh pepper
Put on a big pot of well salted water to boil for the linguine noodles.
Put 1 cup of wine in a medium pot, bring it to a boil, drop in the clams and put a lid on that baby. They should only take 2-3 minutes to cook and fully open. Dig out the meat and discard any clams that didn’t open. separately, set aside clam meat & cooking booze because you’re gonna need it in a minute.
In a big skillet heat 1 tbsp of the oil over med/low heat and toss in garlic. (psst- hey you. Don’t forget about the noodles. Make the damn linguine noodles!!!) Stir the garlic until it softens but don’t let it start to colour- it changes the taste. Stir in chilies & parsley and cook for another minute or so. Stir in wine from clam cooking and let it bubble down for a couple minutes. Drain pasta and add it as well as the remaining oil & clam meat to the pan. Add a shit load of fresh ground back pepper and a big pinch of crushed rock salt or sea salt. (Are you still using crappy table salt? Really? Buy a cheap little mortar & pedestal or salt grinder and get the good stuff- it’s not expensive and it make a HUGE fucking difference.)
Deep warm bowls & a chunk of toasted baguette. Oh yeah, that’s the goods baby, and in all of 15 minutes.
For more goodness check out my food blog Fig & Pepper
