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Old 05-12-2014, 03:36 PM   #21
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wow - a serious beefed up "pasta salad" thingie - on my list!

if you've got a clammy GF, try this one:

shrimp & clam white sauce over linguini
start heating the pasta cook water...

fresh/thawed shrimp; peeled; chopped into half bite size
for two, roughly 10-12 in the medium size
open & drain, reserving the juice, two 6.5 ounce cans of chopped clams.
chopped, not diced, not minced , not whole - chopped clams.
(original recipe calls for one can; insufficiently clammy.....)

make a roux. for 2: 3 TB flour 3 TB butter
lightly brown the roux, add finely diced leek, cook lightly
add some milk/heavy or light cream to a medium heavy sauce - cream does better but calories count . . .
add 2 tsp dry mustard
a dash to heavy pinch of cayenne, depending on how youse does hot.
(now is the time to plunk the linguini in the pot - 12 minutes for dried)
add clam juice, whisk, increase heat to very soft boil
add milk / cream to the desired end sauce consistency.
if you run out of cream, use water (SShHHH!)
add shrimp - at a mild simmer in the sauce they'll take 4-6 minutes to cook
add clams - they're cooked already - don't overdo 'em=rubberized clams

garnish with anything green you please - parsley to scallion tops
fresh grated parm as desired.
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Old 05-12-2014, 03:48 PM   #22
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Quote:
Originally Posted by Kayelle View Post
I only imagine how much work it would be Addie and I'd never do it.
Often you see this dish served with clams in the shell along with the sauce and pasta, my real reason for the comment.
I don't like any clams served in the shell. It means sand on the rest of my food.
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Old 05-12-2014, 04:38 PM   #23
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I tend to add smoked clams (when I can find them) when I make pasta with clam sauce, I do the same when I make clam chowder, being landlocked, one does what one must. I always make white sauce, but do not make a roux--so it is with the clam broth and white wine. I sometimes add fresh shelled peas. Which reminds me, I have all the ingredients for this except the peas, but could probably hold off another week for the asparagus to come up and add that...maybe I'll make it this weekend with homemade linguini...when a grad student in New Brunswick, I had to bring oysters home for Christmas...the one and only time I've shucked oysters in my life. Didn't have the proper knife--they were very good, but I tend to pass on the oysters when at the fish market.
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Old 05-12-2014, 09:00 PM   #24
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Yes, there is a special knife for oysters. It makes the job so much easier.

I love the idea of adding peas or asparagus to the pasta with clams. Even both. Why not? Two of my favorite veggies.
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