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Linguine with White Calm Sauce Recipe
Linguine with White Calm Sauce
Submitted May 10, 2004 by excitedmommy
Quick and Flavorful!
Ingredients
- 3 tbsps Olive Oil
- 50 Mahogany calms or little necks
- 8 to 10 garlic cloves sliced
- Grated Parmesan cheese
- Linguine
- Salt & Pepper
Instructions
Scrub calms well. Place calms in large pot and add enough water to come up to the calms. Bring to a boil, as calms open remove from the pan and set aside. Reserve liquid in pot. Line a seive with a paper towel and strain reserved calm water into a measuring cup.
Remove calms from the shells and rinse under water, this helps remove any residual sand.
In a large saute pan, add olive oil and garlic cloves. Simmer over very low heat for 10 minutes, being careful not to brown the garlic. Increase heat to med high and add 3/4 cup of the reserved calm water. Simmer until reduced by half. Season with salt & pepper. Add calms and pasta. Toss to coat pasta with sauce, add parmesan cheese.
Serve With
Serves 2
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