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Italian | |
| 4-10 Cloves Garlic, minced ( depending on how much you like garlic) Olive Oil to coat the bottom of the pan 50 Little Neck Clams 1-2 bottles Clam Juice Red Pepper flakes, to taste Optional Cooked bacon/pancetta/prosciutto crumbled Chopped Parsley, enough to sprinkle on top when serving Linguini, or Angel Hair pasta (your preference) cooked Al Dente | |
| Ensure you clams are clean by soaking them in cold, fresh water for a few hours. Toast Garlic in olive oil and remove from pan. Add Clams and Clam Juice. Bring to a simmer and cover, checking to be sure all the clams have opened. I recommend you do these in batches. Remove clams from their shells and place in a bowl. Return the clams to the pan, along with the toasted garlic. Add more clam juice if needed. Add Pepper flakes and mix together. Serve over pasta.,if using bacon/pancetta/Prosciutto, sprinkle it over the top. Serve and let each person sprinkle their own parsley on top. | |
Unrated | |
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