My mother in love, Linda or known to her grands and great grands, Nina, was born in Long Island New York. She grew up clamming with her dad, and this is a family recipe that she makes for those she loves.
You will need:
4-10 Cloves Garlic, minced ( depending on how much you like garlic)
Olive Oil to coat the bottom of the pan
50 Little Neck Clams
1-2 bottles Clam Juice
Red Pepper flakes, to taste
Chopped Parsley, enough to sprinkle on top when serving
Linguini, or Angel Hair pasta (your preference) cooked Al Dente
Ensure you clams are clean by soaking them in cold, fresh water for a few hours.
Toast Garlic in olive oil and remove from pan.
Add Clams and Clam Juice. Bring to a simmer and cover, checking to be sure all the clams have opened. I recommend you do these in batches. Remove clams from their shells and place in a bowl. Return the clams to the pan, along with the toasted garlic. Add more clam juice if needed.
Add Pepper flakes and mix together.
Serve over pasta and let each person sprinkle their own parsley on top.
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