dedicated to bigsapper since he told me to go grill something, but I didn't want to deal with a grill tonight.
I got the "recipe" for this white clam sauce from my uncle. I call it a "recipe" because #1, it isn't written down on anything, and #2, there aren't any measurements or portions. Just kind of a mental list of stuff that goes into it.
Starts off by cooking up some fresh cut celery in olive oil, with some garlic and sea salt. As soon as it starts to show some browning, pour in just enough chardonnay to keep it moist and keep from burning.
Once it gets tender, a little more wine, a can of baby clams, a can of clam broth, fresh chopped parsley.
Then some red pepper flakes and fresh grated parmesan. This is pretty much it, let it reduce down some. I add in just a little bit of cornstarch to thicken it up since I don't like it all watery and it sticks to the linguini better.
Soon as the linguini's done, goes from the water straight into the clam sauce where you toss it all together.
And dinner is served. I make garlic bread by melting butter, garlic, parsley and parmesan together and smothering it on the bread.
I built this gun up on a Superior Arms lower. ABS carbon fiber barrel, group buy Super Sniper 10x42 scope in a LaRue SPR 1.5 that UPS brought me today. PRI front/rear sights. YHM lightweight quad-rail that I think I'm going to pull off and replace w/ a DD Lite Rail.