STEAMED CLAMS WITH PASTA Recipe at Epicurious.com

Improv: Try mussels instead of clams; substitute basil for the parsley.

Cook in pot of boiling salted water until tender but still firm to bite; drain:
1 pound linguine

Meanwhile, cook covered in large pot over medium-high heat until clams begin to open, about 10 minutes:
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper

Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.

Makes 6 servings.
Bon App�tit
March 2006"

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