Apr 132015
 

Linguine with Clam Sauce
 
Author:
Recipe type: Entree
Cuisine: Italian
 
As a therapist (my other job) I treated an Italian woman for several months and every time she came for her appointment; she would bring me a treat. “Mangia Mangia” she would say. Of course, if you have ever been a guest in an Italian home, you know that this phrase means to eat, actually it translates in to “eat eat”; and boy did I. This dish is simple and delish!
Ingredients
  • 2 cans chopped clams, drained reserving ½ cup
  • 4 cloves garlic, minced
  • 1⁄2 medium onion, diced small
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon of unsalted butter
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil
  • 2 teaspoons fresh parsley
  • 1⁄2 cup white wine—Italian Please
  • 12 ounces linguine
  • Freshly grated parmesan cheese—DO NOT USE CANNED!
  • Option: If you like a little kick, add a ¼ teaspoon with the garlic
Instructions
  1. Prepare a large pot with 6 quarts of water and 2 tablespoons of sea salt—do not add oil to water—if you do, the sauce will not stick to the pasta.
  2. In sauté pan heat olive oil over medium heat.
  3. Add garlic and sauté for 1 to 2 minutes or until fragrant.
  4. Add Onion and continue sautéing until the onion is beginning to become translucent
  5. Toward the end of the cooking time, throw in the oregano, basil; and butter.
  6. When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.
  7. Add Pasta to boiling water—the water should taste like the sea. Cook Al Dente—do not overcook your pasta!
  8. Stir pasta with a large wooden/bamboo spoon for the first few minutes to prevent it from sticking; then stir at one minute intervals.
  9. Simmer about 6 minutes over medium heat and stir every minute or so.
  10. Add parsley and simmer one minute more.
  11. Linguine should be close to finishing; so check by eating a piece. If it is a little chewy (not crunchy) then it’s ready.
  12. Drain pasta into a colander—do not rinse your pasta!
  13. Return your pasta to the pot.
  14. Add clam mixture to your linguine and mix gently.
  15. Serve immediately in bowls and pass the freshly grated parmesan cheese at the table.
  16. Simple and Delish—Thank you Rena!

 

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