Monday, September 03, 2007
Linguine with Clam Sauce
This is not an uber-traditional recipe, but it is crazy easy, doable with pantry staples and very delicious and just right at the end of a long weekend.
Linguine with Clam Sauce:
1/2 lb dried linguine
3 garlic cloves, sliced thin
1 tsp (or to taste) crushed red pepper flakes
1 can minced clams, juice reserved
1 c dry white wine
Parsley, chopped (fresh preferred, dried ok)
Oregano (again, fresh preferred, dried ok)
Salt and Pepper to taste
Boil water for pasta - season water liberally with salt. Cook pasta.
While pasta is cooking, saute garlic slices and chili flakes in olive oil until garlic is softened and almost translucent. Add clam juice and wine, simmer to reduce by half.
Drain pasta while still quite al dente. Reserve 1/2 c cooking liquid. Add pasta to saucepan, add cooking liquid and simmer, tossing frequently, until reduced. Add herbs, then clams, adjust salt and pepper to taste. Serve immediately.