Linguine with clams in seafood broth

See full recipe on: La Cucina Italiana


3 1/4 pounds bones and trimmings of white fish such as sole, flounder and whiting (ask you fish monger or the fish person at the supermarket about buying this if it's not on display)
3 1/4 pounds cockles or small littleneck clams, well scrubbed
2 tablespoons cornmeal
7 tablespoons extra-virgin olive oil
3 celery stalks, cut into 1/4-inch dice
2 medium carrots, cut into 1/4--inch dice
1 medium onion, cut into 1/4-inch cubes
1 (750 ml) bottle dry white wine
Fine sea salt
1/2 cup finely chopped flat-leaf parsley
3 large garlic cloves, finely chopped
3/4 teaspoon finely chopped fresh rosemary
3 to 4 thin slices fresh chile pepper
1 pound linguine
Special equipment: a food mill fitted with large-holed disk

Nutrition 6 servings

Per Serving % Daily Value
Calories 54
Fat 1g 2%
Carbs 3g 1%
Protein 6g 12%
Fiber 0g 0%
Cholesterol 14mg 4%
Sodium 69mg 2%


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