Saturday, July 16, 2011


My original plans called for hand picked crab meat, which I thought I had on hand. To my dismay I was mistaken, and add the last minute I had to subsitute a can of whole baby clams. This was after I had invited Elaine and Keyth for pasta in crab sauce. They were troopers, and the clams worked out quite well.


Chopped clams
Anchovy fillets…finely chopped
Tomato paste
Garlic, shallots
Fresh thyme, oregano, and parsley, chopped
Olive oil
Lemon zest
White wine


Saute the garlic and shallots,3 anchovy fillets, and about 1-2 teaspoons of tomato paste in the olive oil. Add the clams with their juice, lemon zest and juice, and a splash of white wine. along with the chopped herbs.

Place the cooked linguine in a serving bowel, add the sauce and mix well. Drizzle with olive oil and add additional pasta water if needed.


Elaine gave this a ten! I cooked one pound of pasta for the 4 of us and there were NO leftovers. I consider this a success!

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