Recipe for two:
Linguine pasta
2 pounds fresh, local clams, washed and soaked
1/2 yellow onion, chopped
1 leek, chopped
4 cloves garlic, finely chopped
1 c Italian parsley, chopped
1 tiny pinch of saffron
pinch chili flakes
butter
olive oil
extra virgin olive oil
1/2 c white wine
1/4 c veggie stock
salt and pepper
parmesan cheese
First get the pasta cooking in salted water.
Place a large pan that has a lid, over medium heat with a little olive oil and butter. When the oils hot add the onions, leek and garlic. Cook until soft but not brown. Season with a little salt and pepper and add the saffron and chili flakes.
Pour in the wine and reduce by half, then do the same with the stock. When done add the clams and half of the parsley. Place the lid on. These little guys will cook and open in seconds, don't over cook them!
Drain the pasta and return it to the pan with lots of extra virgin olive oil. Serve onto warm plates and add the cheese and parsley and more olive oil if needed.
Bon Appetit! Chef Hobbes
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