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:
(served 2-3)

1/2 lb dried linguine
3 garlic cloves, sliced thin
Olive Oil
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.


Christine said...

This is such a classic dish...I love it.

Anne said...

classic and clean.. yummy.

Dani Spies said...

Linguine and white clam sauce is one of my all time favorites!! This may sound strange, but I actually prefer the canned clams over fresh...I just love em'!

Lis said...

yummy! My go-to recipe when I'm dead tired and don't want to be in the kitchen longer than 30 min.

I make mine slightly different, but I'm sure with the same tasty results! And really? How nice is it to have a seafood dish with all the ingredients in your pantry? Love it!


pharmacygirl said...

This is really yummy - great date night recipe because it's so quick and easy to prepare. My girlfriend begged me for the recipe after I made this for her.

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