PR’s Linguini and Clam Sauce

One of my favorite things to order when eating out was always linguini and white clam sauce. It seemed so decadent and delicate, and must be difficult to make.…

Then came the day of enlightenment. I found out how darn easy it was to make linguini and clam sauce!  I admit that preparing it with fresh clams in the shell is quite a bit more time consuming and expensive, so I avoid that process unless it’s a very, very VERY special occasion.  Hands down, I’m in favor of this simple recipe, and have been whipping up my own decadent clam dish ever since.

  • 51 oz can of chopped clams in juice
  • 3T Butter
  • 3T EVOO
  • 1 medium diced onion
  • 8 large cloves fresh minced garlic
  • 1T Basil
  • 1T Oregano
  • 1T of your favorite creole seasoning (I just use crushed red pepper flakes)
  • 1 ½ t Anise
  • 1/3 c white wine (just sneak a little from the bottle you’re serving with dinner, who would know?)
  • 1 lb package linguini noodles
  • 1T EVOO
  • ¼ c fresh grated parmesan cheese
  • ¼ c fresh chopped parsley

 

For the noodles:

  • Start a pot of water heating on the stove, and add the 1T EVOO to it—it helps keep the pot from boiling over.
  • Once the water comes to a boil, add the noodles and cook until they’re al dente’. (about 6-8 minutes)
  • When the noodles are done, strain them from the water and rinse them, then return to the empty pot.
  • Note: Avoid having the noodles done and waiting for a long time or they will stick together.  To prevent that, you can toss a splash of EVOO into the waiting noodles and stir them up to give them a light coating and they should stay “un-stuck”.

 

While the water is heating up, prepare the sauce:

  • Place the butter and EVOO in a medium size sauté pan and cook onion and garlic until softened.
  • Stir in the wine and spices and cook until well combined (about 3 minutes).
  • Add the lemon juice, clams and juice and simmer 5 – 10 minutes.
  • Now you have a choice:
  • Fold the clam mixture into your pasta in a big decorative bowl
  • Or
  • Plate the noodles and lay the sauce on top

Garnish your plated dish with parsley and cheese, add a basket of sliced, warm Vienna bread, a dipping dish of garlic infused EVOO, some pads of soft butter, and enjoy!

Serves 4

 

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

 

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