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|Linguine With Clam Broth
|Recipe contributed by Julia Agoglia
- 1 1/2 to 2 dozen chowder clams or cherry stone clams in shell
- 1/8 cup virgin olive oil
- 1 tsp. garlic powder
- Salt to taste
- 2-3 tablespoons parsley flakes
- Pinch of red pepper
- Linguine (1 lb for every four people)
|What makes this recipe different is the way the clams are opened. Wash clams thoroughly. Place in a shallow sauce pot with about 1-2 cups of water (just enough to cover). Heat on low flame watching to see that the water does not evaporate. Cook ONLY until all clams are opened. This gives you a wonderful PURE clam broth that my family marvels at. Strain the liquid mixture through a strainer covered with an handkerchief to absorb the sand and sediment. Put clams aside. Add the oil, garlic, salt, parsley and pepper. Simmer under low flame about ten-15 minutes before serving. Slice clams into small pieces. Add to broth the last five minutes of cooking. Put up the pot for the pasta. Boil to taste. Drain -- Serve the sauce over the past immediately. (If you prefer a red sauce you may add your favorite can of puree to the broth mixture and use less water initially). Enjoy!!
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