Wednesday, March 18, 2009

Clam & Anchovies Pasta Sauce by Jean-Claude

-110 ml Oil (Olive oil outside Lent)
- 2 or 3 cloves garlic
- 1 onion (during lent)
- 4 fillets anchovies (outside Lent)
- 2 cans clam (10 oz or 142g)
- 500 g Linguini
- 1 cup fresh parsley

Outside lent

  • Put in a large sauce pan the anchovies & 2/3 of oil. Cook at medium heat until anchovies are totally melted. Add clams and juice. Cook at medium head, stirring occasionnaly for 30 to 45 mns. Add garlic which has been thoroughly crushed and kept in the rest of the olive oil and cook 5 more mins. Add parsley finely cut at the end.

During lent

  • Put in a large sauce pan 2 garlic cloves and an onion & 2/3 of oil till the onions are yellow. Add clams and juice. Cook at medium head, stirring occasionnaly for 30 to 45 mns. Add the remaining garlic clove which has been thoroughly crushed and kept in the rest of the olive oil and cook 5 more mins. Add parsley finely cut at the end.

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