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Clam Sauce, food photos

Published on February 24, 2007 10:39 PM | Comments

Img_0316jpgI just realized that I should be putting all of our food photos into an album - so we started a new one. I will be going back and adding the older food photos into this album when I get a chance, and all new food pics will go in here too. This was tonight's dinner - linguine with clam sauce. Follow the link below for the recipe.

The photo is just of the sauce: olive oil (enough to cover the bottom of the pan), a few cloves of minced garlic, some fresh chopped parsley, one kilo of clams (vongole veraci), a liberal splash of white wine, some halved cherry tomatoes, and salt and pepper. Soften the garlic going first in the oil (but don't burn it), then cook the clams and everything else except the tomatoes over medium heat until the shells open - when they do, toss in the tomatoes and saute a few minutes more and the either add the pasta right to the pan and toss and serve from there (if your pan is big enough) or plate the pasta into bowls and spoon the sauce on top. You can dress it with a little fresh olive oil too, and some hot pepper flakes are great with this.

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