Linguine with Clam Sauce
Serves 4 to 6 hungry people
By Joyce M.
Campobello Island, New Brunswick
One freshly dug bucket of clams, shucked and de-sanded and partially frozen with saved clam juice. Shuck clams over a small bowl to save juice – dunk clams in juice to wash, put in another small bowl. Put juice in tall glass, let sit and pour clear juice off the sediment at the bottom. Save, and freeze clams and put juice in fridge overnight.
The next day:
One whole head of garlic, peeled and chopped
Two heaping tablespoons (or more) of chopped fresh basil and oregano
6 tablespoons of good olive oil
A good handful of thin spaghetti / linguine pasta
Partially thawed clams, chopped, about 3 or 4 cups.
Method:
Boil spaghetti (with a teaspoon of olive oil to de-foam it).
In a deep fry pan, heat olive oil, add clam juice and reduce to a half cup.
Add garlic and herbs, cook briefly until garlic is soft.
Add chopped partially frozen clams and cook until clams are no longer transparent, but soft cooked, a few minutes only. Too long and they get rubbery.
Add everything to cooked hot pasta and let sit for a minute to let the pasta soak up the flavor. Enjoy!
Nothing you have ever eaten will match this flavor. You will be forever spoiled.