Wish I cooked by recipe, I could help you out with the stuffies.
If you like white clam sauce...
Get some saffron and put it in about a cup of white wine.
Start the pasta.
Clean the clams, 20-30 littlenecks leave them whole.
Start some crushed garlic, an onion, and some crushed red peper in a good dose of good olive oil. Add the clams and wine and cover to steam them open in batches if needed. Right as they open remove to a bowl.
Chop the clams up a bit if you want. Add them and thier broth back to the pan. Get it hot and add in about a half stick of butter, Add the almost done pasta in with some of the cooking water, A bunch of chopped parsley and black pepper to finish.
some good chit.
I'll try to remember the stuffies. |