I don't know which one of these are my favorites..But the clam dish is my tester for any new Italian Resturant I go to...Enjoy
Clams with White Wine/Garlic Sauce
1 can Minced or chopped Clams
1 bottle Clam Juice
1/2 cup White Wine
1 can Chicken Stock
Garlic to taste
Salt Pepper to Taste
Chopped Parsley (optional)
Linguine for amount served.
In a non stick fry pay, saute Garlic (I use 4 cloves) in a good Olive Oil. Add Clams, Clam Juice and salt, pepper. (sometimes I add a little red pepper flakes), Then the parsley.
Let simmer for approx 10 mins to meld the flavors. Then add partially cooked Pasta of your choice, and some of the Chicken stock, enough to allow the pasta to finish cooking. Serve Immed with a crisp Salad and Garlic Bread.
You can also top with Parmasean Cheese, but traditionally you do not put Cheese on Seafood dishes.
YUMMY!!!!
Mussels in WhiteWine and Garlic Sauce
1 pound fresh live Mussels, either black or Green Lip
1/2 cup White Wine or more is you like
1 can Chicken Stock
Garlic to taste
Salt Pepper to Taste
Chopped Parsley (optional)
Linguine for amount served.
In a non stick fry pay, saute Garlic (I use 4 cloves) in a good Olive Oil. Add 1 can of Chicken Stock, the parsley, salt, pepper, bring to a boil. Add Cleaned de-bearded Mussels, Cover and let Mussels steam. They are done when they pop open. DO NOT EAT MUSSELS THAT DO NOT OPEN.
Then add cooked Pasta of your choice, and some more Chicken stock if more sauce is needed, let simmer for no more than 3 mins. Seave Immed with a crisp Salad and Garlic Bread. YUMMY!!!!
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