キャンディス・クマイのインスタグラム(candicekumai) - 9月11日 06時05分

?s u m m e r d o n t g o
Linguine w Clams in White Wine Sauce, the perfect summer into fall dinner for you xx ?ck ?? Makes 2 servings
Ingredients:
2 dozen hard-shelled small clams or cockles
4 tablespoons butter
8 garlic cloves, thinly sliced
2 thyme sprigs
1 cup dry white wine (I love my Chardonnay or Pinot Grigio)
1⁄2 cup finely chopped Italian parsley + additional to garnish (optional)
1 teaspoon julienned fresh basil leaves
1⁄4 teaspoon sea salt, or to taste
1⁄2 pound linguine
1⁄2 cup arugula
Chili flakes (optional)
Tabasco sauce (optional)
Directions:
1 Clean and scrub the clams, discarding any open ones. In a large stockpot, heat the butter over low heat. Add the garlic and thyme sprigs and sauté just until fragrant.
2 Turn up the heat to medium-high and add the clams. Cover the pot and steam the clams until they open, about 5 to 8 minutes. Occasionally shake the pan to help them cook. Discard the stubborn (aka unopened) ones.
3 Turn down the heat to medium-low and remove the lid. Pour the wine over the clams and cook for 1 minute, until the flavors combine. Using a slotted spoon, remove the clams to a side dish and cover them to keep warm.
4 Cook the liquid until the wine reduces by one-third. Remove from the heat and stir in the parsley and basil. Add the sea salt.
5 Meanwhile, cook the linguine as directed on the box in a large stockpot or pasta pot of boiling salted water. When the pasta is al dente, strain it and rinse it with cold water. Toss the pasta gently in the sauce.
6 Using tongs, divide the pasta between 2 individual dinner plates. Arrange the clams around each plate. Top with arugula to finish. Serve with a little additional fresh parsley, chili flakes, or even Tabasco, if desired.

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