Authentic Italian

This is another Christmas favorite that is often found on Italian Christmas Eve tables. It's a great starter and is perfect for any seafood lover. I like to call this a "step above" clam. It's not your traditional clam, but an elevated version. Add a squirt of Lemon and you're good to go! Recipe Ingredients 10 to 12 large chowder or quahog clams, rinsed, sand and grit removed 3 tablespoons minced onion 1/2 cup butter (1 stick) 2 tablespoons chopped fresh parsley (or 2 teaspoons dried) 1 clove garlic, minced 1 tablespoon lemon juice 1 cup breadcrumbs 1 tablespoon clam juice (or cooking liquid from steaming the clams) Salt and freshly ground pepper, to taste 1/4 cup grated Parmesan cheese Instructions 1. Cook the clams: Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. 2. Remove the clam meat: Separa...

Linguine with fresh clams is a classic Southern Italian dish encompassing the seafood flavors of clams over a hearty pasta. This is a favorite of mine to be eaten in the summer months and pairs very well with a glass of dry, white wine. It is simple to make and completely satisfying. especially for seafood lovers. Recipe Ingredients Kosher Salt 1 Ib. Linguine 6 tbs. extra virgin olive oil 1/2 cup finely chopped shallots, from 2 shallots 6 garlic cloves, chopped 1 cup dry white wine 1/2 tsp, red pepper flakes 2 Ibs. Littleneck clams, scrubbed 1/4 cup fresh parsley 3 tbs. butter 1 tsp. Lemon zest 1 tbs. Lemon juice Instructions 1. Bring a large pot of water to a rapid boil for pasta with 2 tbs. Kosher salt. Add the linguine and cook per instructions. Usually until al dente. 2. In a large saucepan, over medium high heat, sauté shallots and garlic in the olive oil. Add the wine, red pepper flakes, 3/4 tsp. Kosher salt, clams, and the fresh parsley.  3. Bring to a simmer and cook covere...