Tuesday, December 1, 2009

Linguine with White Clam Sauce

Linguine with White Clam Sauce.
Wine: Girard Sauvignon Blanc 2008
Recipe: Epicurous: Linguine with White Clam Sauce.

Costco was selling cockles for around $1.25/lb, so I randomly picked up a bag of them. I've never worked with clams before, so for $6, I figured it couldn't hurt. Working with 5 lbs of clams in one big pot is pretty troublesome and weird.

The cockles are still alive, so you can just spend time looking at them in awe as they open up slowly, and then rush close when you give them a tap. Some of them leave something of a tongue hanging out, which they attempt to slurp back in before closing. Some of them (3 in my batch) are dead, hanging open like nobody's business. Cleaned them off by tossing in salted water, and let them sit for an hour. They expel a bunch of nasty stuff which might have ended up in your mouth. Then gave them a quick rinse and tossed them into the recipe.

Recipe turned out pretty good. I always tend to go a little heavy handed with the salt, and I accidentally did it again, but the sauce still turned out good, just a tiny bit on the salty side. Tossed with linguine, sat down in front of some Dexter and Heroes, and ate it up.