Friday, November 19, 2010
Linguine with Carolina Clams
With just one more post-turkey day delivery left, we decided to make this most of this week's generous order of three bags of clams. We had expected one bag and some flounder, but Tim arrived late and they apologetically explained this was all that was left. We were delighted.
Bittman for directions. Since I didn't have fresh tomatoes, I added a can of drained, diced tomatoes with garlic. It came together quickly and the plump clams retained their briny charm while soaking in the white wine broth, which was delicious mopped up with ciabatta.