SeeKer.mm
Premium Member
Disclaimer: I like to eye and taste my amounts as I don't think cooking should be as rigid as some make it out to be. It's an art so enjoy yourself and be creative!
Here is my take on spaghetti and clams...enjoy this one with your brother, your family, your favorite lady, whoever! This is how I won over my mother in law! :thumbup:
INGREDIENTS
1 cup or more of white wine....
Spaghetti (I use 1 box for every 4 people...everyone always wants seconds) you can use linguine or whatever else you want...its YOUR dish! Make it yours!
Fresh Parsley (generous amount)
garlic (three or four pearls)
2 bottles of Snow's clam juice
olive oil
FRESH CLAMS...I usually get like 3 pounds of cherry stones and 3 pounds of little necks but you can get like 4 or 5 pounds of little necks and not have to chop them up....or chop em if you want...whatever...make sure when you by the clams they don't give you any open (dead) ones...these will get you sick
THE MAGIC:
(wash your clams people or else you get sand in your teeth oh and do NOT use any dead ones...these have the shell open before you cook them...you will get sick if you eat these)
Put your clams in a large enough pot and about an eighth full of water. Turn the heat up and cook em up... you know they are done when the shells open. shuck the clams SAVE THE BROTH. careful they are hot!
Get a medium to large skillet, line the bottom with Olive oil.
Turn the heat on medium/low
Grind your garlic pearls with a garlic press spread them out with a wooden spoon or a spatula and let them sizzle but try not to burn them.
Throw in your parsley and let that simmer for a minute or two in the garlic
Add your white wine (take a swig for me)
Add the snows clam juice
Add your fresh clams and broth.
Cover your skillet pan
Turn the heat up to to medium and let that simmer....stir occasionally with the wooden spoon and don't boil to the point that its going to evaporate in 2 seconds...(why I suggest medium instead of high)
meanwhile....cook your pasta..if you don't know how to make pasta look it up its easy...i like to cook it to an Al Dente texture.
When the Pasta is done put your pasta in a large Porcelain bowl or sauce pan. Carefully pour in your clam mixture...stir it up and serve...be careful its hot! Goes good by itself or with some garlic bread on the side and a glass of white wine or beer. You can add salt to taste once served if you wish.
ENJOY!
Here is my take on spaghetti and clams...enjoy this one with your brother, your family, your favorite lady, whoever! This is how I won over my mother in law! :thumbup:
INGREDIENTS
1 cup or more of white wine....
Spaghetti (I use 1 box for every 4 people...everyone always wants seconds) you can use linguine or whatever else you want...its YOUR dish! Make it yours!
Fresh Parsley (generous amount)
garlic (three or four pearls)
2 bottles of Snow's clam juice
olive oil
FRESH CLAMS...I usually get like 3 pounds of cherry stones and 3 pounds of little necks but you can get like 4 or 5 pounds of little necks and not have to chop them up....or chop em if you want...whatever...make sure when you by the clams they don't give you any open (dead) ones...these will get you sick
THE MAGIC:
(wash your clams people or else you get sand in your teeth oh and do NOT use any dead ones...these have the shell open before you cook them...you will get sick if you eat these)
Put your clams in a large enough pot and about an eighth full of water. Turn the heat up and cook em up... you know they are done when the shells open. shuck the clams SAVE THE BROTH. careful they are hot!
Get a medium to large skillet, line the bottom with Olive oil.
Turn the heat on medium/low
Grind your garlic pearls with a garlic press spread them out with a wooden spoon or a spatula and let them sizzle but try not to burn them.
Throw in your parsley and let that simmer for a minute or two in the garlic
Add your white wine (take a swig for me)
Add the snows clam juice
Add your fresh clams and broth.
Cover your skillet pan
Turn the heat up to to medium and let that simmer....stir occasionally with the wooden spoon and don't boil to the point that its going to evaporate in 2 seconds...(why I suggest medium instead of high)
meanwhile....cook your pasta..if you don't know how to make pasta look it up its easy...i like to cook it to an Al Dente texture.
When the Pasta is done put your pasta in a large Porcelain bowl or sauce pan. Carefully pour in your clam mixture...stir it up and serve...be careful its hot! Goes good by itself or with some garlic bread on the side and a glass of white wine or beer. You can add salt to taste once served if you wish.
ENJOY!
