I cooked the clams in about a cup of white wine with some fresh garlic, thyme, and a bay leaf. Throw out any that don't open, of course. In a separate pan, I cooked some more fresh garlic in olive oil (obviously I'm not anticipating any dates until garlic season is over) and tossed the cooked pasta in that and added a bunch of finely chopped parsley. Throw in the clams and eat.
Yum.
OH! And don't throw out the clam stock you just made while cooking the clams. Strain it, add some cream, and have the left-over clams in it later. Or just sop it up with bread.
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