Linguine With Clam Broth - Recipes

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Linguine With Clam Broth

Recipe contributed by Julia Agoglia

Ingredients

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)

Preparation

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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