Linguine With White Clam Sauce

July 2nd, 2017 § 0 comments

This is one of HG’s favorite dishes but finds the versions found in restaurants to be inferior. The exception is La Riviera Trattoria in Clifton, N.J. (The New Jersey towns across the Hudson River have many outstanding Italian restaurants). La Riviera uses littleneck clams in the dish and they work well (HG does prefer larger cherrystones). When in the glorious Italian jewel, Venice, HG lunches often on linguine con vongole. Only fault: The local clams from the lagoon are just too tiny. In order to make great linguine with clams, you need superior ingredients: Best extra virgin olive oil (BSK uses the Bono brand from Italy). Newly harvested garlic. Fresh and abundant cherrystone clams (called “quahogs” on Prince Edward Island). Good clam broth. Quality linguine (HG/BSK rely on the Garafolo brand). Dry white wine. Chopped flat leaf parsley. BSK combined all of these ingredients with BSK’s usual brilliant timing which left the clams still tender. (HG cooked the pasta to al dente perfection). The result: Big bowls of sea heaven. Viva Italia! Viva PEI! Viva BSK!

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