What Tom Cooked
A journal of recipes, sources and comments from an accomplished home cook
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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