Garlicky Clams (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
2 dozen little neck clams, cleaned and scrubbed |
1/2 cup finely chopped onions |
2 tablespoons chopped garlic |
1/4 cup dry white wine |
1 pound linguine, cooked until tender |
2 tablespoons finely chopped fresh parsley leaves |
Directions:
1. In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for 2 minutes or until the shells completely open, discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Serve on a large platter. Drizzle with olive oil and serve.
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