Little Necks Nectar – Northampton Kitchen
Serves 4. Figure 1 dozen little necks per person.
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 stock pot, 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.
Ladle 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.
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