Ingredients

How to make it

  • Add 1/2 cup off all purpose flour or corn meal or oat meal to a bowl and add enough cold water that will cover the clams and mix well. Poor the clams into another bowl of cold water. Scrub the clam shells with a brush and put into the bowl with the detox agent. Place the bowl of clams into the refrigerator for 1 hour. After 1 hour scrub the clams shells and place into a bowl of cold water and set aside.
  • Put on a pot of water for the linguine so to be ready that when it is time to cook the clams the pasta will be ready. the Pasta and clams will cook just about the same time 8 minutes if you are using dried pasta.
  • On medium high heat add 2 Tbsp butter to a heavy heated deep skillet and when melted add the chopped sausage. Allow the sausage to release it oils stirring constantly.
  • Lower the heat slightly add the garlic and again constantly stirring season with salt and pepper alloy the garlic to absorb the oils in the skillet and soften slightly.
  • Add just a bit of the wine and scrap the bottom of the skillet with a utensil to pick up the flavors at the bottom. Put in the bouquet of stems and bay leafs. Add the additional amount of wine and bring to a boil. Lower the heat again and bring to a simmer then cover.
  • When the pasta water is boiling add a generous amount of salt to the pasta water cover and bring back to a boil. Add the Pasta stir and cover set your timer for 8 minutes or 2 minutes less then the directions require. At this time raise the heat of the clams sauce and add the clams mix well and cover. When the pasta comes back to a boil remove the cover and lower the flame slightly.
  • Check the pasta when under cooked slightly add the pasta to the clams mix well add the creme fraiche and additional tbsp of butter cover cook for the remaining time of about 2 minutes. Taste and adjust for seasoning. Place in a serving bowl garnish with parsley and serve. Top with cheese and fresh chopped hot chili if desired.

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