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INGREDIENTS:
WHITE SAUCE INGREDIENTS:
1/2 Cup DRY White Wine (Chardonnay)
Salt and Parsley
4 Tablespoons Olive Oil
3 Clams, 4 Shrimp, 2 Mussels
1 clove of Garlic, diced or just smashed
6-8 oz. Pasta
RED SAUCE INGREDIENTS:
small can of Tomato sauce
Salt and Parsley
2 Tablespoons Olive Oil
3 Clams, 4 Shrimp, 2 Mussels
1 clove of Garlic, diced or just smashed
6-8 oz. Pasta
NOTE: Mussels and Clams should have their shells closed
when you purchase them. Store in an ice bath in refrigerator
for no more than 2 days.
The smaller the Clam the more tender. I only get Vongole.
If Shrimp is purchased raw you need to peel it (running
under a bit of running cold water helps) and then devein it:
On the curved top of the Shrimp, cut a small section going
from tail to the end down the middle. There will be a
digestive vein there (it's okay to eat but some people freak
out over this). Pull this out and discard.
You Shrimp needs to be cooked. You can just buy it cooked
if you want, then defrost if necessary. To cook or defrost
you can put it in your microwave for a couple of minutes until
it is white, OR just boil it for a few minutes until Shrimp is
white.
All Seafood needs to be rinsed. "Beard" the Mussels, which
is removing it's hair by pulling it out with a knife.
NOTE: Fresh caught Mussels will have the hair. Farm grown
will not.
BOTH of the Sauces start out the same way!! The only thing
you'll have to remember is that the White Sauce get's more
Olive Oil than the Red Sauce.
I choose two colors of Linguine. Some Pasta's cook faster
than others, so make sure you read the package directions.
Generally speaking, each sauce only takes about ten
minutes to make, so time your Pasta accordingly.
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