Pasta Roller - Ideal for making homemade linguine from scratch
Clam Freshener (or Natural Sea Salt) - Enhances the natural flavors of clams without any chemical additives
Large Stock Pot - Essential for boiling linguine and preparing broths or sauces
Dutch Oven - Perfect for simmering soups, stews, and braising meat; versatile for cooking various recipes including those with a brothy base
Chef's Knife - A basic necessity for chopping ingredits like garlic, onions, herbs, and any vegetables used in the dish
Stainless Steel Skillet - Useful for sautéing or searing clams directly before adding them to the broth if preferred by some chefs
Fine Mesh Sieve - To strain the liquid and remove any impurities from the pasta, ensuring a clean broth
Clean Chef Gloves - Important for handling raw clams safely to avoid cross-contamination
Clamp Scrubber - A tool used specifically for cleaning fresh clams before cooking, ensuring they're free from debris and sand
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 onions, chopped
6 garlic cloves, peeled, smashed
2 medium tomatoes, cored, chopped
3 cups dry white wine
1 cup (or more) water
3 pounds Manila clams or small littleneck clams, scrubbed
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
2 pinches of dried crushed red pepper
8 ounces linguine
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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