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Portuguese Clam Linguini

A version of my husband’s awesome Italian-Style Clam Linguini. This recipe uses our island Portuguese Sausage instead of Pancetta, it adds a bit of yummy flavor and spice.


Posted By: Deirdre K Todd
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Prep Time: 10-12 minutes | Cook Time: 10-12 minutes | Ready In: 20-24 minutes
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US Metric

8 oz. linquini, cooked according to package directions, drained
1 ladle of pasta cooking liquid

2 tsp. olive oil
3 oz Portuguese sausage, small dice
1 small shallot, minced
3 cloves garlic, minced
1 tsp. dried oregano

1 tsp. dried sage

1 tsp. dried basil

¼ tsp. crushed red pepper
1 TB+1 TB butter
1/4 c. dry white wine
1 1/2 lb. Manila clams, rinsed
1 (6 oz.) can whole baby clams, with liquid

zest of 1 lemon

¼ c. Italian parsley, chopped
garnish: grated pecorino romano cheese


Cooking Process:

In a large skillet over medium heat; sauté sausage, shallot and garlic in oil about 2 minutes, until sausage is slightly crispy. Add oregano, sage, basil, red pepper and 1 TB of butter. Saute 1 minute. Add  wine; bring to a boil. Add fresh clams; canned clams with liquid. Cook until clam shells have opened. Discard any unopened clams. Add lemon zest, parsley, pasta and 1 ladle of reserved pasta cooking liquid, add additional cooking liquid as desired. Sprinkle with cheese. Serves 2-3.

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