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Linguine with Clams & Black Walnuts
Ingredients
1 lb. Linguine
3 Cloves Fresh Garlic Crushed
2 Sprigs Fresh Parsley Chopped
3 Tablespoons Olive Oil
1 10 oz. Can Whole Baby Clams
3 oz. Hammons Large Kernel Black Walnuts
2 oz. Cream
¼ cup Parmesan Grated
Method
Cook pasta in a large pot until al dente.
Rinse and set aside.
Peel and crush Garlic.
Add olive oil to deep fry pan and sautee garlic to bless the oil, then add black walnuts and cook long enough for walnuts to give up their oil; This will make a foam in the pan. Then add chopped fresh parsley and cook one minute. Add clams, cook until boiling. Then reduce heat to just keep the sauce warm. Add linguine, cook 3 minutes, then add cream and Parmesan. Toss until has become part of the sauce. Serve immediately.
Submitted by Aubrey Foster, Chef at Bongo's Bistro in Stockton, Mo
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