Reply #24: Nice

[Donailin]

I cook Italian all the time, but I don't know what the hell I'm having tonight because I'm sick with a bad cold: no tastebuds, no motivation.

I bought a dozen cherry stone clams last week for linguini and clam sauce. they were so huge that I only needed half a dozen. (Authentic recipe below)

I used the other six the following night for linguini and red clam sauce. Even better. Lots of crushed red in that one.

Linguini and white clam sauce:

Half a dozen raw clams unopened
five cloves garlic
1/4 cup extra virgin olive oil
4 tablespoons fresh chopped parsley
plenty of fresh grated parm (not pre grated)

pound linguini.

Open clams over bowl to get all juice. Put in blender for five seconds or so to chop.

Saute garlic in oil for about a minute and a half, add clams and parsley, bring to boil then reduce heat and simmer for about 3 minutes until clams are cooked.
Toss in with cooked pasta and serve immediately with lots of parmesan.

Best cheap lenten meal ever.