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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leaving the clams in their shells adds visual interest. Ingredients:
36 small fresh clams (about 2 pounds), scrubbed |
2 tablespoons cornmeal |
2 teaspoons olive oil |
3 tablespoons chopped shallots |
1 1/2 cups dry white wine |
1/3 cup minced fresh flat-leaf parsley |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
8 garlic cloves, minced |
8 cups hot cooked linguine (about 16 ounces uncooked pasta) |
4 lemon wedges |
Directions:
1. Place clams in a bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add wine, parsley, salt, peppers, and garlic; bring to a boil. Add clams; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove clams with a slotted spoon, and set aside.
3. Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams. Serve with lemon wedges.
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