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Linguine with Clams

I have a surprise for you” my mom said. And I am thinking, what could it possibly be? it’s not my birthday, mmm. She comes home and hands me a small cooler. What?? At this point, a million things are going through my head. I opened it, and I see about 15 pounds of clams. She has gone fishing and I think there was a clam convention were she went because she is telling me that they caught about 50 pounds all together and she saved some for me. Now I am thinking, hello summer! She loves to go fishing during summer time and I am happy to be one of the benefactor, how can I complain?
It’s funny because clams was not the only gift I got yesterday! My hubby came home with an awesome tripod and a remote shutter release for my camera. I had no idea he will get that for me and for that, I thank you baby!
Well that brings me to my recipe. It’s a simple recipe, when it comes to seafood I really like simple. A quick tomato sauce with white wine and saffron, simple but good.

1/4 cup of olive oil
3 tomatoes, diced
1 sm onion,  finely chopped
4 garlic cloves, finely chopped 
1/2 teaspoon saffron
1/2 cup dry white wine
2 cups of fish stock 
3 pounds small clams
1/2 cup chopped fresh parsley 
salt and pepper to taste
1 pound dried linguine

Heat the olive oil, add the onion and cook, stirring for 3 minutes. Add the garlic, and cook, stirring, for another minute. Then add the tomatoes and cook for 5 minutes. Add the white wine, fish stock and saffron, cover and boil for 15 minutes. Add the clams, cover, and cook until the clams are open, about 5 to 8 minutes. Add parsley. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until al dente.

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