Linguine with Clam Sauce
This classic is one of my favorite pasta recipes. I like to keep it pretty simple. Clams, half and half, garlic, parsley and linguine. Sometimes I add a little white wine or sherry to the sauce.
I have been craving it for a few days and decided to make it for dinner yesterday. As an added bonus, it is a dish that can be prepared in no time at all.
I like the pasta to absorb flavor from the clam sauce so I cook the pasta barely to al dente. Then I add it to the clam sauce and let them cook together a few minutes. The sauce almost disappears, but the flavor of the pasta is wonderful!!
I use frozen clam meat (thawed), instead of canned clams, when I have them. I get them at my local Asian grocery store. If I do use canned clams, I drain the liquid and save it to use later in clam chowder. I just pop the liquid in the freezer.
Linguine with Clam Sauce
1 T. oil or butter
2 cloves garlic, minced- you can add more garlic
2 cans, 10 oz. each, whole clams, drained*
½ c. white wine or dry sherry, optional
1 c. finely chopped parsley
1 c. half and half or milk
1 T. lemon juice
Salt and Pepper to taste
1 lb. linguine
Heat oil in skillet and sauté garlic until tender. Add clams, wine or sherry, if using, and parsley and cook over medium heat 5 minutes. Add half and half, lemon juice, salt and pepper and simmer 5 more minutes. Sauce should start to reduce a little. Meanwhile prepare linguine al dente. Drain pasta and transfer to the skillet. Toss with the sauce and simmer together a few minutes. Pasta will absorb some of the liquid. Adjust seasonings. Transfer to serving bowl. Makes 6 servings.
* Rather than using canned clams, I have been using frozen, cooked clams that I get at the Asian grocery store. A one-pound bag gives me a lot of clam meat for the sauce. Thaw and drain before using in this recipe.
For linguine with a red clam sauce just substitute 1-2 cups of your favorite spaghetti sauce for the milk and lemon juice. Serve with fresh grated Parmesan cheese.
Linguine with Clam Sauce
This classic is one of my favorite pasta recipes. I like to keep it pretty simple. Clams, half and half, garlic, parsley and linguine. Sometimes I add a little white wine or sherry to the sauce.
I have been craving it for a few days and decided to make it for dinner yesterday. As an added bonus, it is a dish that can be prepared in no time at all.
I like the pasta to absorb flavor from the clam sauce so I cook the pasta barely to al dente. Then I add it to the clam sauce and let them cook together a few minutes. The sauce almost disappears, but the flavor of the pasta is wonderful!!
I use frozen clam meat (thawed), instead of canned clams, when I have them. I get them at my local Asian grocery store. If I do use canned clams, I drain the liquid and save it to use later in clam chowder. I just pop the liquid in the freezer.
Linguine with Clam Sauce
1 T. oil or butter
2 cloves garlic, minced- you can add more garlic
2 cans, 10 oz. each, whole clams, drained*
½ c. white wine or dry sherry, optional
1 c. finely chopped parsley
1 c. half and half or milk
1 T. lemon juice
Salt and Pepper to taste
1 lb. linguine
Heat oil in skillet and sauté garlic until tender. Add clams, wine or sherry, if using, and parsley and cook over medium heat 5 minutes. Add half and half, lemon juice, salt and pepper and simmer 5 more minutes. Sauce should start to reduce a little. Meanwhile prepare linguine al dente. Drain pasta and transfer to the skillet. Toss with the sauce and simmer together a few minutes. Pasta will absorb some of the liquid. Adjust seasonings. Transfer to serving bowl. Makes 6 servings.
* Rather than using canned clams, I have been using frozen, cooked clams that I get at the Asian grocery store. A one-pound bag gives me a lot of clam meat for the sauce. Thaw and drain before using in this recipe.
For linguine with a red clam sauce just substitute 1-2 cups of your favorite spaghetti sauce for the milk and lemon juice. Serve with fresh grated Parmesan cheese.
Linguine with Clam Sauce
This classic is one of my favorite pasta recipes. I like to keep it pretty simple. Clams, half and half, garlic, parsley and linguine. Sometimes I add a little white wine or sherry to the sauce.
I have been craving it for a few days and decided to make it for dinner yesterday. As an added bonus, it is a dish that can be prepared in no time at all.
I like the pasta to absorb flavor from the clam sauce so I cook the pasta barely to al dente. Then I add it to the clam sauce and let them cook together a few minutes. The sauce almost disappears, but the flavor of the pasta is wonderful!!
I use frozen clam meat (thawed), instead of canned clams, when I have them. I get them at my local Asian grocery store. If I do use canned clams, I drain the liquid and save it to use later in clam chowder. I just pop the liquid in the freezer.
Linguine with Clam Sauce
1 T. oil or butter
2 cloves garlic, minced- you can add more garlic
2 cans, 10 oz. each, whole clams, drained*
½ c. white wine or dry sherry, optional
1 c. finely chopped parsley
1 c. half and half or milk
1 T. lemon juice
Salt and Pepper to taste
1 lb. linguine
Heat oil in skillet and sauté garlic until tender. Add clams, wine or sherry, if using, and parsley and cook over medium heat 5 minutes. Add half and half, lemon juice, salt and pepper and simmer 5 more minutes. Sauce should start to reduce a little. Meanwhile prepare linguine al dente. Drain pasta and transfer to the skillet. Toss with the sauce and simmer together a few minutes. Pasta will absorb some of the liquid. Adjust seasonings. Transfer to serving bowl. Makes 6 servings.
* Rather than using canned clams, I have been using frozen, cooked clams that I get at the Asian grocery store. A one-pound bag gives me a lot of clam meat for the sauce. Thaw and drain before using in this recipe.
For linguine with a red clam sauce just substitute 1-2 cups of your favorite spaghetti sauce for the milk and lemon juice. Serve with fresh grated Parmesan cheese.
