Linguine With Asian Style Clam Sauce
|Linguine/Spaghetti||1 Cup (16 tbs) (1 Package)|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Ginger||1 Tablespoon, grated peeled|
|Crushed red pepper||1⁄4 Teaspoon|
|Littleneck clams||3 Dozen, scrubbed|
|Clam juice||10 Ounce (1 Bottle)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon peel strips||3 , cut lengthwise into thin slivers|
|Butter/Olive oil||2 Tablespoon|
|Chopped cilantro leaves||1⁄4 Cup (4 tbs)|
In saucepot, prepare linguine as label directs in boiling salted water.
Drain linguine, reserving 3/4 cup pasta cooking water.
Return linguine to saucepot.
Meanwhile, in nonstick 12 inch skillet, heat olive oil over medium high heat until hot.
Add garlic and cook until golden.
Add ginger and crushed red pepper; cook 30 seconds, stirring.
To skillet, add clams, clam juice, wine, and lemon peel; heat to boiling.
Reduce heat to medium; cover and cook 10 to 15 minutes, until clams open, removing clams to bowl as they open.
Discard any clams that do not open.
Stir butter and reserved pasta cooking water into broth in skillet.
Stir sauce and cilantro into saucepot with linguine; heat to boiling over high heat.
Reduce heat to low; cook 1 minute.
Add clams; cover and heat through.