Chef Jerie's Linguine & Kocher's Klam Sauce
1 lb thin Linguine
2 dozen fresh clams, scrubbed clean
2-3 cans of chopped clams, drained, WITH BROTH RESERVED
1 handful of fresh parsley, chopped
1 white or yellow onion, chopped
3 cloves garlic (or more!), chopped
1/3 c Grana Pandano (or good Parmigiana)-extra for garnish!
1 1/2 c white wine of choice
1/4 c olive oil
1/2 tsp crushed red pepper (more or less to taste)
salt & pepper to taste
Have a large pot of well salted pasta water boiling.
You should have your grill going if you intend to grill your fresh clams. Add oil to a large sauté pan, heat and add onion, sauté until translucent. Add parsley, garlic, crushed red pepper and desired salt and pepper. Stir until aromatic. Get the pasta going in the boiling water and cook according to box directions...drink one cup of white wine (:-)) While your pasta is cooking, add remaining wine (1/2 cup) and reserved clam broth to the sauté pan. Bring to a boil and simmer. At this point, you can either get your fresh clams on the grill if you prefer to grill them or simply boil them. Cook clams (either by grilling or boiling) until they open then reserve them on the side and keep hot. Add cheese to simmering sauce and add chopped clams to heat through out. Drain pasta, put into your favorite platter. Surround with fresh cooked clams and SMOTHER with Kocher's Klam sauce!
Serve with grated cheese & enjoy!
All good Italian dinners start with (what I consider) the holy trinity-bread, cheese...& lots o' wine!
Chef Jerie' workin' his magic!
Voila! Linguine with Kocher's Klam sauce. Yum-O!