Recipe for...Linguine with White Clam Sauce


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Linguine with White Clam Sauce This recipe is rated : 0 Recipe Ingredients 2 tbsp olive oil 3 md garlic cloves, chopped fine 1 cup rich fish stock, salt-free 1 cup dry white wine 36 sm fresh Clams 1/4 cup fresh parsley, finely chopped Freshly ground black pepper Cooked linguine Cooking Procedures In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock and wine. As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and place them, shells and all, on top of cooked pasta. Stir the parsley into the liquid and spoon the liquid over the clams and pasta. Season to taste with black pepper.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ered tins. Chopped raisins or nuts may be added. (Revised.) Mrs. L. A. Driesbach. OjlTMEjlL CAKES j4ND COOKIES Cakes or cookies made from rolled oats are more quickly baked than those made from the steel cut variety as the rolled oats are partially cooked. If the whole flake is objectionable, grind the rolled oats. Nuts, raisins, or chocolate may be added to any of these recipes if desired. OATMEAL DROP CAKES \ l/2 cups barley flour. cup water. 1/2 cup cornstarch. 1 cup seeded rai
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