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
We are able to follow the history of written recipes far back into antiquity, at least as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans used a wide range of aromatic flavours, including a few that will be familiar to modern chefs like thyme, fennel and dill. During the following few hundred years, the powerful and wealthy houses competed to offer the best banquets, and consequentially cooks and their recipe collections were greatly in demand. However, it was during the 19th century that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cook books are in great demand, due to better eduction, people having more free time and having more money. |
We hope you enjoy this Clam Linquine recipe.
