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Sino-Italian.
Clams with linguine. I fry some chopped garlic and chilli in rice bran oil, then add the clams and a glass of white wine (today, Italian). Each clam is picked out and set aside as soon as it opens. When are all open, I reduce the wine, clam liquor, garlic and chilli then return the clams along with a slug of oyster sauce and chopped scallions. Heat through and serve with the linguine.
Sino-Italian.
Clams with linguine. I fry some chopped garlic and chilli in rice bran oil, then add the clams and a glass of white wine (today, Italian). Each clam is picked out and set aside as soon as it opens. When are all open, I reduce the wine, clam liquor garlic and chilli then return the clams along with a slug of oyster sauce and chopped scallions. Heat through and serve with the linguine.
Sino-Italian.
Clams with linguine. I fry some chopped garlic and chilli in rice bran oil, then add the clams and a glass of white wine (today, Italian). Each clam is picked out and set aside as soon as it opens. When are all open, i reduce the wine, clam liquor garlic and chilli then return the clams along with a slug of oyster sauce and chopped scallions. Heat through and serve with the linguine.
Sino-Italian.
Clams with linguine. I fry some chopped garlic and chilli in rice bran oil, then add the clams and a glass of white wine (today, Italian). Each clam is picked out and set aside as soon as it opens. When are all open, i reduce the wine, clam liquor garlic and chilli then return the clams along with a slug of ouster sauce and chopped scallions. Heat through and serve with the linguine.
By Smokeydoke,
