LittleNecksNectar

In a bowl or glass container, add the following: A generous half cup of olive oil, 1 tsp. ground black pepper, 1/2 tsp. red pepper flakes, 6 cloves of garlic (3 chopped, 3 mashed), 1/2 cup chopped parsley, 3 tbs. UNsalted butter.

In a deep skillet, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes. Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.

Concurrently prepare enough linguine to serve 4. Ladel clams and sauce over the pasta. Have a crusty bread on hand to sop up extra sauce.

We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.

Photos: G.F. Levine, M.D.

About these ads

2 thoughts on “LittleNecksNectar

  1. Pingback: BritishRoar | The Side Trek

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s