What is the clam?

The clam is a popular topping for pasta, especially linguine. There is no only way to do it, which is one of the wonderful things about it - like many Italian meals, it is very flexible and can accommodate many different tastes. When served on pasta, it is also one of the most economical meals that can be prepared for yourself or the whole family.

There are generally two different types of clams: red and white. The main difference between them is that red has tomatoes. The red clam sauce can be made of fresh tomatoes, canned tomatoes, canned tomato pastes or sauces. However, the use of fresh clams adds time, costs and efforts to prepare the sauce and it is absolutely acceptable to use canned or frozen clams. Some markets sell cans of cooked baby and most carry canned clams that have been einasecans or ground. All three varieties are fine and some chefs combine two or three varieties in the production of a large number. If the FROM is usedAid clams, it is also advisable to buy a bottle of clam juice to add to the sauce.

garlic and onions are standard ingredients of most sauces and olive oil is the most popular choice of oils. Sometimes other ingredients are also required, the most popular are mushrooms and anchovies, either fillets or paste. If the fillets from Andlena are used, they are cooked to dissolve in oil; They never intend to be administered whole. These ingredients are generally prepared before the addition of clams; In fact, the clams are usually added for the last time, immediately before serving.

Traditional Italian spices such as Oregano, Basil, Marjoram and Parsley are usually used in the production of clams. Touch of tarragon adds direct taste, and multi -cults also require a small amount of lemon juice. Chefs who want a more spicy sauce add crushed red pepper flakes or hot sauce in small quantities. If OMThe A is to become too watery, it is acceptable to use flour in small amounts to thicken it.

clam sauce can usually be prepared very quickly; In fact, it is generally taken longer to prepare pasta than for cooking sauce. However, some sauce recipes are more involved that call for wine, other clams or chicken stock as liquids that must be cooked to mix the flavors properly. Red sauce can also take significantly longer if fresh or canned whole tomatoes are used because they must cook. However, if tomato paste or sauce are used, they will add only a few moments to the preparation time. Clams require very little time to cook and should be added to the sauce for the last time, just a few moments before serving.

Linguine is a stunning choice of pasta in the preparation of clams. It should be prepared al dente, is just a touch company and chewing. Chefs can be very flexible in how they prepare linguine once it is cooked and released, even kdsThe most prefers to throw it with butter or olive oil, with mere touch of salt and pepper, before serving.

Some chefs prefer to mix the sauce to Linguine than they serve. Others serve both separately and let their guests serve themselves. Linguine with a clam sauce should be served with grated or crushed parmesan or Asago cheese, fresh garden salad and garlic bread.