First discard any that are broken or that don’t close when tapped. Cleaning Fresh ClamsĬlam shells harbor lots of sand and should always be scrubbed. Serve, garnished with the 4 reserved clams. Remove the pot from the heat, add the clams and toss. Add the angel-hair pasta and simmer, stirring, for two minutes. Add the butter to the reserved clam-cooking liquid. In a large pot of boiling, salted water, cook the angel-hair pasta until just done, about 3 minutes. Pour the broth through a sieve lined with a paper towel into a large pot. When cool enough to handle, remove the remaining clams from their shells, holding them over the pan to catch all the juices. Remove the open clams and continue to cook, uncovering the pot as necessary to remove the clams as soon as their shells open. Cook, shaking the pan occasionally, just until the clams begin to open, about 3 minutes. Cover and bring to a boil over high heat. Stir in the clams, white wine, parsley, red-pepper flakes and the salt. Cook just until the garlic begins to sizzle. In a large saucepan, heat the oil and garlic cloves over moderate heat. 1/4 cup chopped fresh flat-leaf parsleyĭiscard any clams that are broken or do not clamp shut when tapped.3 dozen littleneck or cherrystone clams, scrubbed.
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