Linguini with Clam Sauce
Discover the deliciousness of linguine with clam sauce. Made with canned chopped clams, fresh garlic, butter, and white wine, it's a perfect quick meal anytime.
Equipment
- Large pot and skillet
Ingredients
- 1 pkg linguine
- 4-6 cloves garlic, chopped
- 1/4 cup butter or olive oil (or a mix of the two)
- 2 6.5 ounce cans of chopped clams Not minced
- 1-2 tablespoons dried parsely
- salt
- 1 cup white wine or bottled clam juice
- 1/4 cup grated parmesan cheese
- pinch red pepper flakes optional
- 1 teaspoon lemon juice optional
Instructions
- Fill large pot with salted water. Add linguine and cook according to package directions. Drain pasta water and set noodles aside.(I reserve a half cup of pasta water just in case the tossed linguini becomes too dry.)
- In a large skillet, over medium-high heat, warm the butter (or olive oil) until hot. Add the garlic and sauté just until fragrant. (30 seconds or so)
- Add reserved liquid from cans of clams, white wine, and salt. Bring it to a slow boil, reduce heat and let simmer for another 10 minutes or until the liquid is reduced by 30%
- Add in the minced clams and parsley. Stir until the clams are heated.
- Add the cooked linguine to the skillet. Toss pasta in sauce over low heat until the noodles have absorbed some of the sauce. Garnish with a little more parsley, lemon juice and a pinch of crushed red pepper flakes. Serve with grated Parmesan cheese.
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