Linguini with white clam sauce. These were clams I dug just a few days ago. The $20, 1 year license is one of the best bargains going in my book and I get out there every chance I get. We will probably have linguica stuffed clams tomorrow and I think Deb likes them more than I do, which is hard to believe. This sauce is a mixture of diced, peeled garlic (at least a whole head), fresh chopped parsley, cilantro and basil. Simmer the garlic in about a half cup of decent olive oil, (do not brown). Add about a cup of dry white wine, about a half cup each, of chopped parsley, chopped cilantro and a TBS of dried basil. Simmer this mixture for a few minutes, then blend with an immersion blender until well blended and reduce the volume to half at a slow simmer.
To this mixture, add about a half cup of chopped, raw clams and turn up the heat of the pasta water. When the pasta water is at a rolling boil and the clam sauce is at a simmer, add about twenty tiny whole clams to the simmering clam sauce and enough linguini fini to the boiling pasta water for two people, plus enough for a lunch. The clams should be open about the same time the pasta is done. After that, just follow your instincts.
HC
