Linguini With White Pismo Clam Sauce
Contributed by Dorothy Wagner.
Ingredients
- 5 diced Pismo Clams (reserve juice)
- 1/4 c. olive oil
- 1 – 2 cloves garlic (split)
- Salt and pepper
- 2 Tbsp. chopped parsley
- Linguini, boiled and drained
- A few Tbsp. of tomatoes (optional, for red sauce)
Method
- This macaroni is like spaghetti except that it is flat.
- Fry above ingredients until brown; remove garlic and discard.
- In oil put diced clams and juice; add more clam juice and 1/2 c. or 1/4 c. water.
- Season to taste with salt and pepper.
- Add 2 Tbsp. chopped parsley; simmer until done (just a few minutes).
- Spoon over individual servings of boiled and drained Linguini.
Notes from the transcription
- If you like red sauce add a few Tbsp. of tomatoes and simmer.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.