Iscian Seafood Pasta
From the Beautiful Island of Ischia Off The Coast of Sorrento
Culinary Memories of Mario’s Italian Trip Home
10 Frozen artichoke bottoms
1lb Small fresh clams
1lb Small black mussels ( Prince Edward Island )
8oz Canned baby clams
4Tbs Olive oil
16oz Clam juice
2Tbs Unsalted butter
3 Cloves garlic,minced
1/2c Italian tomatoes, seeded and chopped
Crushed red chili pepper.
2Tbs Parsley, minced
1Tbl Ground sage
1/4c White wine
Boil artichoke bottoms in salted water flavored with ground sage until tender.
Cool and cut into 1/4’s
Combine olive oil, butter, garlic, chili pepper, parsley and clam juice in a heavy bottomed enameled pot.
Bring to a simmer and cook for 5 minutes.
Add fresh clams and mussels.
Cover pot and allow clams and mussels to fully open.
Cook covered for another 5 minutes. Remove clams and mussels and set aside.
Add white wine and return to a simmer.
Add canned clams and chopped tomatoes.
Raise heat and simmer for 5 minutes until liquid has reduced by 1/4.
Adjust seasoning with salt and pepper.
Add artichoke bottoms.
Toss with linguini cooked " al dente"
Garnish with whole fresh clams.
Grated Cheese Should Not Be Used With This Pasta
The Flavor Strength And The Aroma Of The Cheese
Takes Away From The Taste And Aroma Of The Seafood.