Monday, March 21, 2011

Linguine with Clam Sauce

12 oz. linguine pasta
1 tbsp. extra-virgin olive oil
2 tbsp. butter
3 cloves garlic, minced
2 (10 oz) cans whole clams, juices of 1 can reserved
½ cup heavy cream (or half-and-half)
Salt and pepper
Grated Parmesan, for serving

 Bring a large pot of salted water to boil.  Cook pasta according to the package directions until al dente. Drain well.

Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted.  Add the garlic to the pan and sauté until golden and fragrant, about 1 minute.  

Add the reserved clam juice (juice of only 1 can) to the pan, bring to a boil for 3-4 minutes. Reduce the heat to medium-low, stir in the clams and the heavy cream. 

Season the sauce to taste with salt and pepper. Spoon some of the sauce (will be liquidy) over the pasta and top with grated Parmesan, if desired.  Serve immediately. Serves 4.

Source: adapted from The Frugal Gourmet Cooks with Wine by Jeff Smith
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