Linguine with Clam Sauce
Jim Tuttle - Mount Dora Historic Inn
Recipe type: Entree
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!
- 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
- 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.
- In sauté pan heat olive oil over medium heat.
- Add garlic and sauté for 1 to 2 minutes or until fragrant.
- Add Onion and continue sautéing until the onion is beginning to become translucent
- Toward the end of the cooking time, throw in the oregano, basil; and butter.
- When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.
- Add Pasta to boiling water—the water should taste like the sea. Cook Al Dente—do not overcook your pasta!
- Stir pasta with a large wooden/bamboo spoon for the first few minutes to prevent it from sticking; then stir at one minute intervals.
- Simmer about 6 minutes over medium heat and stir every minute or so.
- Add parsley and simmer one minute more.
- Linguine should be close to finishing; so check by eating a piece. If it is a little chewy (not crunchy) then it’s ready.
- Drain pasta into a colander—do not rinse your pasta!
- Return your pasta to the pot.
- Add clam mixture to your linguine and mix gently.
- Serve immediately in bowls and pass the freshly grated parmesan cheese at the table.
- Simple and Delish—Thank you Rena!