Posts Tagged clam

White Clam Sauce

Linguine with White Clam SauceThere’s nothing like a good white clam sauce to go with your linguine (or any other kind of pasta you might choose. My favorite food store actually carries shucked fresh clams, so I generally buy  a tub of these for this recipe. However, if yours doesn’t, you can buy baby clams in a can. They work just fine. However, that’s not quite enough for me. I also buy a couple of cans of chopped clams as well. The more the merrier.

This recipe is for 1 lb. of pasta. It calls for a cup of clam juice or chicken stock. The clam juice will make the sauce stronger, while the chicken stock will make it a bit more mellow and buttery flavored. The choice is yours, or you can even use half and half if you’d like.

Ingredients

1 can (or tub) of whole baby clams

2 cans of chopped clams

1/4 cup extra virgin olive oil

6 garlic cloves, minced

1 tsp. red pepper flakes

1.5 tsp. dried thyme

1 cup clam juice (or chicken stock)

1 cup dry white wine

1 lemon, zested

1/4 cup chopped fresh chives

Coarse ground black pepper and coarse salt

Italian bread (for mopping up extra sauce; optional)

Shaved Parmesan cheese (for serving)

1 lb. pasta, slightly undercooked

Directions

In a large, deep skillet add the olive oil and garlic. Cook for a couple of minutes until the oil becomes fragrant and the garlic begins to brown. Add the thyme and white wine. Cook for a few minutes until the concoction is slightly reduced. Add the clam juice or chicken stock (or a combination of the two). Allow it to simmer for a minute.

Stir in your clams and your lemon zest. Drain your pasta and add it to the skillet. Toss with the sauce for 2-3 minutes until it becomes al denté. Add the chives, pepper and salt to taste. Toss it a couple of times and you’re good to go!

It goes without saying that you should top this with some shaved Parmesan cheese!

 

 

 

 

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