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Linguine & White Clam Sauce

Canned Clams to the Rescue! This is as satisfying as a meal served at an Italian restaurant - at a fraction of the price! Who said seafood isn't affordable?
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Course: dinner, lunch
Ingredients Method

Ingredients
  

  • Linguine and White Clam Sauce
  • 1 lb. linguine
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • ½ cup white wine
  • ½ cup pasta water reserved
  • 2 small diced shallot
  • 4 cloves garlic minced
  • 1 pinch crushed red pepper flakes
  • Juice of 1 lemon
  • 2 tsp oregano or Italian Seasoning
  • 3 cans minced/chopped clams with juice
  • ½ cup chopped fresh italian parsley divided
  • parmesan cheese

Method
 

  1. In salted boiling water, cook pasta 1 minute less than package directions. Drain and reserve 1 cup of pasta water.
  2. While the pasta is cooking, melt butter and olive oil in pan. Sautee shallots and garlic, then add oregano (or italian seasoning), ½ of the fresh parsley, and the crushed red pepper flakes.
  3. Add white wine to pan, and simmer for 5 minutes to let the alcohol cook out.
  4. Strain the clam juice directly into pan with shallots and garlic. Do not add clams at this time. Add the lemon joice, and simmer for 5 minutes more.
  5. Add the chopped clams. Simmer for 2 - 3 more minutes.
  6. Add pasta to the clam sauce, stir well and cook for 1-2 minutes in sauce, adding pasta water as necessary to allow for a nice coating of pasta.
  7. Top with fresh parsley and parmesan cheese.

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