Cooking Challenge – Linguine With Clams

By / Food / August 28th, 2013 / 3

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments below.

This recipe is one of my all-time favourites. It’s my go-to when I want something comforting, but special, too. There are typically two types of clams available on the market for pasta dishes — baby clams, usually sold in jars or cans, and littlenecks. You might have some variation depending on where you live. Probably, the best clam for this dish is the cockle. About an 1-inch wide, it’s the perfect, bite-size morsel. This recipe comes in two variations – with tomato sauce and without. My variation is with just because it happens to be my favourite. But, try making it with just olive oil, if you’d like.

Linguine with Clams

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ABOUT THE AUTHOR

Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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