Lexie Steam Clams and Linguine 



Breakfasts & Brunches

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Breads , Biscuits & Muffins


Side Dishes



1 bag Little neck Clams

1 cup sundry tomatoes 

1 cup fresh cilantro leaves

1 cup fresh parsley leaves

1 cup fresh basil leaves

10 pegs of fresh garlic

1 tablespoon black pepper

1 tbsp dry mustard

2  teaspoons salt

1/ 2 stick butter 

Olive oil

1 whole fresh orange rind 

1 whole fresh lemon rind 

1 cup Pinot Grigio or any other white wine 

Crushed red pepper to taste

Cayenne pepper to taste

1 tbsp vegetable oil 

1 box Linguine 

Directions: Put the clams in a large bowl and cover with water, add 1 tablespoon of dry mustard into the water and let it sit for about an hour. Wash them in cold water, drain and set aside. Remove leaves of the parsley, cilantro, and the basil from the stem then wash the leaves thoroughly and set them aside. slice garlic and set aside, grater the skin of the orange, only the orange part not the white part. Grater the skin of the lemon not the white part. Set the rinds aside. In a large pot add water 1 teaspoon salt and the vegetable oil, bring to a boil then add the pasta and cook for about 9 to 10 minutes. Remove linguine from the heat and drain, return the linguine to the pot and put some olive oil on it to keep it from sticking together then set aside. Put a medium skillet on the stove and add olive oil enough to cover the bottom of the pan, turn the heat to high and let the oil get hot then add the garlic, orange rind, lemon rind and sautée, add the tomatoes and stir, add the butter and the wine then stir, add the clams, parsley, basil, cilantro and crushed red pepper to taste, add 1 teaspoon salt and cayenne pepper to taste then stir, cover the pot and let it steam, stirring occasionally until all the clams are open. Once the clams are open turn off the stove, remove from the heat and serve with the linguine and Italian bread of your choice. 

Enjoy Lexie Starr

Lexie Steam Clams and Linguine Recipe Video 

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