Wednesday, April 13, 2011

Linguine with clams, Tiger roast chicken


6 Tbs butter
1 1/2 to 2 lbs littleneck clams
1/2 cup white wine
12 oz angel hair or linguini
fresh parsely
fresh chives
sea salt, pepper

In a large saucepan, melt butter until brown and nutty, about 3-4 minutes.
Add clams. Increase heat to high, stir in wine.
Cover clams and cook until they open, 4-6 minutes. Remove from pan.
Meanwhile, cook the pasta.
Once the pasta is drained, add to the buttery mixture in the clam pan.
Add herbs, salt, and pepper. Mix to coat.
Serve pasta alongside clams.
Tiger roast chicken was okay. I am not sure i will make it again, though.

No comments: