Linguine with Steamed Clams

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            FOOD FUNNY
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Thanks to Jean Turner for these bits of foodie wisdom:

Always take a good look at what you're about to eat. It's not so
important to know what it is, but it's sure crucial to know what it
was.

Always drink upstream from the herd.

Don't worry about biting off more than you can chew; your mouth is
probably a whole lot bigger than you think.

The easiest way to eat crow is while it's still warm. The colder it
gets, the harder it is to swallow.

Life isn't like a box of chocolates -- it's more like a jar of
jalapenos.

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            TODAY'S RECIPE
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I have labeled this a side dish for this week's menu, but it would
also do service as a "primo" (first course) in a traditional Italian
meal, or as a satisfying main course. You can also substitute mussels
for the clams, so use whatever is best in your area.

Linguine with Steamed Clams

1 cup (250 ml) dry white wine or chicken stock
1/2 cup (125 ml) finely chopped shallots
4-6 cloves garlic, finely chopped
1 bay (laurel) leaf
2 cups (500 ml) canned tomatoes, drained and crushed
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
4 lbs (1.8 Kg) fresh littleneck or cherrystone clams, scrubbed
1/2 cup (125 ml) chopped fresh parsley
1 lb (450 g) linguine, fettuccine, or other noodle, cooked
according to package directions.

Combine the wine, shallots, and cloves in a large pot and bring to a
simmer over moderate heat. Simmer uncovered for 5 minutes. Add the
tomatoes, olive oil, salt, and pepper and simmer uncovered for 10
minutes, stirring occasionally. Add the clams and simmer covered,
stirring once or twice, until the clams open, 4 to 8 minutes depending
on the size of the clams and the pot. Discard any unopened clams.
Add the parsley and pasta and toss gently to combine. Serves 4 to 6.
Received on Wed Jun 9 23:46:48 2004