Pasta Dishes forum: Super Easy Linguine with White Clam Sauce
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I haven't made this for so long and it's just so easy, quick, satisfying and fairly economical dish to make. Sprinkle with some parmesan cheese and add a nice light salad and it's a wonderful meal. If you want to get fancy for company, steam some fresh clams open and use them as a garnish.
1 lb package of Linguine pasta
3 - 6.5oz Cans of Chopped Clams
1/4 cup of butter
1/4 cup of Olive Oil
1/4 cup dry white wine
1/4 cup of Chopped Parsley
Salt and Pepper to taste
Drain your canned clams and retain the juice from 2 cans. Chop the garlic coarse.
In a large skillet, melt the butter and add the Olive Oil. Add the chopped garlic and lightly saute and be careful not to burn it (makes it bitter!)
Fill a large pot with water and when it reaches boiling point add plenty of salt and then your linguine Cook until Al dente - about 8-10 minutes and then drain.
While the pasta is cooking, add the retained clam juice to the butter and oil. Add the wine and cook on a high simmer until it starts to slightly thicken (about 8 minutes). Add in your clams.
Chop the parsley fine and add it to the clam mixture and stir in.
Add your drained pasta to the skillet and blend the sauce into it well. Mmmmmmmmm!
Add a little fresh grated parmesan and you're all set!
|An excellent classic Italian recipe. Thanks for giving the details. You can add some tomato which makes the sauce red, and then it originates in a different part of Italy. You know the Italians are serious about their food!
Traditionally this is served without cheese, but since I am Dutch I insist on cheese with everything!!
|Thank-you my Dear!|
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