Aunt Em's Linguini With Clam Sauce
Bring a large pot of water to a boil. Add salt and linguini, cook until al dente. The linguini will finish cooking in the sauce.
In a large sauté pan over medium heat, add the olive oil, chopped garlic, chopped parsley, and red pepper flakes. Cook for a few minutes until the garlic is soft, but not browned. Add the small bottle of clam juice, package of frozen clams and ½ cup of white wine. Cover to steam until the clams have all opened.
Add the pasta and continue to cook for a few more minutes. Add Parmesan cheese and ground black pepper and mix well.
Chef's Steamed Mussels
1 pkg Prince Edward Hard Clams
½ lb Linguini
2 garlic cloves (chopped)
3 tbsp olive oil
3 tbsp parsley (chopped)
1 pinch red pepper flakes
1 small bottle clam juice
½ cup white wine
Parmesan cheese to taste
Ground black pepper to taste
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Measure out dry vermouth, spring water, shallots, garlic and combine in a large mixing bowl.
Open and empty frozen Prince Edward Cooked Mussels into saucepan and cover. Keep on high heat for 2 minutes.
Add liquid mixture, tomatoes and fresh thyme, replace cover and steam for 5-7 minutes. Add 1 heaping tablespoon of Dijon mustard. Mix thoroughly and serve hot in bowls. Pour broth over mussels for added flavor. Garnish with lemon.
1 pkg. frozen Prince Edward Cooked Mussels (2lb)
¼ cup dry vermouth
½ cup spring water
6-8 fresh sprigs thyme
3 large shallots (peeled & chopped)
2 cloves garlic (peeled & chopped)
6 cherry tomatoes, chopped in half
1 tbsp. Dijon mustard