Pierre Franey's Linguini with Clam Sauce

A great recipe from my primary mentor Pierre Franey. The recipe can be found in the The Essential New York Times Cookbook, edited by Amanda Hesser.

What makes the recipe great is that it calls for fresh herbs - basil and thyme - and uses a little cream. Well, more than a little, but if you divide by 4, 5 or 6 servings, then it's just a little cream per serving.

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