Subj : 9/15 Nat'l Linguine Day 1
To   : All
From : Dave Drum
Date : Sat Sep 13 2025 14:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Linguine w/Clam Sauce
 Categories: Pasta, Vegetables, Chilies, Seafood, Citrus
      Yield: 5 Servings
 
           Salt
      1 lb Linguine or other long
           - pasta
    1/4 c  Extra-virgin olive oil; more
           - for serving
      5 cl Garlic; thin sliced
      1 ts Red-pepper flakes
    1/2 ts Dried oregano
    1/2 c  Dry vermouth or dry white
           - wine
     20 oz (2 cans) whole baby clams
           - w/juices
           Black pepper
      2 tb Unsalted butter
      2 ts Lemon zest
    1/2 c  Chopped Italian parsley
           Lemon wedges; for serving
 
  Bring a large pot of salted water to a boil. Add the
  
  pasta and cook according to package instructions until 2
  minutes short of al dente (it will finish cooking in the
  sauce). Reserve 1/2 cup pasta water, then drain pasta.
  
  While the pasta cooks, make your sauce: Heat the oil in
  a deep-sided 12" skillet over medium. Add the garlic,
  red-pepper flakes and oregano and cook until the garlic
  is pale golden, 1 to 2 minutes. Add the vermouth and
  simmer until reduced by half, 3 to 4 minutes. Stir in
  the clams with their juices and cook until just warmed
  through, 1 to 2 minutes more. Taste and season with salt
  and pepper as needed.
  
  Add the cooked pasta directly to the skillet along with
  the butter and lemon zest and toss until the butter has
  melted and the pasta is glossy with sauce. If needed,
  add 1/4 cup reserved pasta water. Stir in half the
  parsley.
  
  Serve pasta topped with a drizzle of olive oil, and the
  remaining parsley. Serve lemon wedges alongside.
  
  By Colu Henry
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Politics is the skilled use of blunt objects" -- Lester B. Pearson
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