Tuesday, October 5, 2010

Would a tank full of semen be fun to use ?

Have you ever had linguine and clam sauce ... try adding some semen ... yummy


1 pound linguine, or spaghettini

2 tablespoons olive oil

3 ounces chorizo, diced

1/2 cup finely chopped yellow onions

3 tablespoons thinly sliced garlic

2 teaspoons chopped fresh oregano

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

2 pound Little Neck clams, scrubbed and purged in water

3/4 cup dry white wine

1/2 cup clam juice

1/2 cup heavy cream

2 teaspoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped fresh parsley leaves

1/2 cup finely grated Parmesan


Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.

In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.

No comments:

Post a Comment