Ingredients
1/4 cup olive oil
3 cloves garlic, minced
2 6 oz cans minced or chopped clams w, ith juice
1/8 tsp crushed red pepper
1/4 tsp dried oregano
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
8 oz pkg dried linguine or spaghetti, co, oked
Directions
Freshly grated parmesan cheese
Heat olive oil in large skillet over medium heat. Add garlic and
saute gently until just golden, about 1 minutes. Do not let garlic
brown. Add clams and their liquid, red pepper, oregano and lemon
juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1
minutes. Place cooked pasta in serving bowl. Pour some sauce over
pasta and toss to coat strands. Pour remaining sauce over top of
pasta. Sprinkle with parmesan cheese. Makes 3-4 servings.
Origin: Province newspaper, February 24, 1993 Shared by: Sharon
Stevens
Servings: 3 servings
Clam Linquine Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Recipes as an idea can be observed way back into history, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to historians are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were divided into starters, main meal and afters, a very modern way of dining. Additionally, he recounts how the early Romans were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Continuing our culinary historical journey, there were a couple of interesting books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that we all know today, but rather descriptions of the types of meals cooked for the rich and wealthy people of those days. Later on, in the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an eruption in cookery books, most of which still exist in private collections. When we get to the 20th century, cookery books were in high demand, as a result of better eduction, people having increased free time and having more money. |
We hope you enjoy this Clam Linquine recipe.
