Simple Linguine With Clam Sauce
|Small clams||2 Pound, scrubbed (36 Fresh)|
|Olive oil||2 Teaspoon|
|Chopped shallots||3 Tablespoon|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Minced flat leaf italian parsley||1⁄3 Cup (5.33 tbs) (Fresh)|
|Dried crushed red pepper flakes||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic||8 Clove (40 gm), minced|
|Cooked linguine||8 Cup (128 tbs) (Hot, About 16 Ounces Uncooked Pasta)|
Place clams in a large bowl; cover with cold water.
Sprinkle with corn-meal; let stand 30 minutes.
Drain clams, and rinse well.
Heat oil in a large non-stick skillet over medium-high heat until hot.
Add shallots; saute 2 minutes.
Add wine and next 5 ingredients; bring to a boil.
Add clams; cover, reduce heat, and simmer 5 minutes or until shells open.
Discard any unopened shells.
Remove clams with a slotted spoon, and set aside.
Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams.