Friday, December 17, 2010

Linguine with Clam Sauce

Linguine with Clam Sauce

I've been wanting to try this dish for years, but for some reason have been putting it off.  I combined several different recipes until I came up with something that I thought would match our tastes.  This was delicious, super easy, and pretty inexpensive for a gourmet dinner.  If you would like to omit the white wine then substitute it with more reserved clam juice, although I loved the excuse to open a bottle of white wine for a treat.  Serve with crusty bread for soaking up the extra sauce.

-1 lb whole wheat linguine, cooked to al dente
-1 Tbsp olive oil
-1 Tbsp butter
-1 yellow onion, diced
-4 cloves garlic, minced
-1/4 tsp red pepper flakes
-4 (6.5 oz) cans chopped clams, drained with juice reserved
-3/4 cup white wine (I used a Pinot Grigio since that's what I wanted to drink that evening)
-juice of 1/2 lemon
-fresh parsley, chopped
-3/4 cup heavy cream
-1/4 cup reserved clam juice
-salt and pepper to taste (since the clams and clam juice are so salty I didn't need to add any salt)
-parmesan cheese

Heat butter and olive oil over medium heat.  Saute onion until soft, about 5 minutes.  Add garlic, red pepper flakes, and clams, cook 3 minutes.  Add wine, cook 3 minutes.  Reduce heat, add lemon, a handful of parsley, half and half, and clam juice.  Season to taste with salt and pepper.  Cook on low for 3 minutes.  Add extra clam juice if desired to thin sauce.  Add pasta to the sauce and toss to combine (letting the noodles finish cooking).  Top serving bowl (or individual bowls) with shredded parmesan cheese and chopped parsley.


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