Linguine with White Clam Sauce originally published on Food and Fond Memories on June 29, 2011 by sandyaxelrod Leave a Comment (Edit)
Linguine with White Clam Sauce
Linguine with White Clam Sauce
Caesar Salad
Saturday we had our first rainy day in months here in South Florida. We needed rain so desperately that the city of West Palm Beach declared it was on the brink of running out of water! So even though it put a damper on the weekend’s outdoor activities we really didn’t mind at all. Being the kind of day that makes you want to stay homebound we looked for an indoor activity that we could do together. Eons ago someone gave us a gift of two Charles Fazzino jigsaw puzzles. Each puzzle is 500 tiny pieces! Our choices were Coney Island or On Broadway, we opted for the later. Steve searched for something flat, sturdy and larger than 16″ x 20″ for us to create our work of art on so we could move it to put it away until we wanted to work on it again. Of course we started by dumping the contents of the box to our board and turning over all 500 pieces right side up. Whew… by the time we finished that the rain had almost stopped. Then we looked at the picture to try and find clues as to where we should begin. Each of us had about 4-5 sets of 2-3 jigsaw pieces each together and already we were getting antsy. Fortunately at that point the sun was coming out so Steve dumped everything back in the box and declared we should go shopping, so we did. We followed our usual itinerary: Costco, Total Wine and More, Whole Foods and then my darling husband asked me if I wanted to stop at Best Buy to check out their tripods for my Canon DSLR. Nooooooooo. Why would I want to do that? It was such a nice surprise, my honey bought me a fabulous tripod with a ball head quick release, retractable spikes, two levels and a load capacity of 11 pounds. I was so thrilled that I thanked him by making one of his favorite dinners – Linguine with White Clam Sauce accompanied by Caesar Salad and of course, documenting the procedure with photos using my new toy. I’ve tweaked the recipe over the years but I remember getting this recipe from a friend in New Jersey over 30 years ago. We met Randie and Ralph while relaxing at Rancocas Swim Club because we were smitten with their baby daughter Samantha who was so beautiful with her very dark brown hair and huge deep blue eyes. They invited us to their home for dinner one night and Randie made her linguine with clam sauce. It was so delicious that I begged her for the recipe and I have been making it ever since. I think the main difference now is that I add a splash of white wine and fresh herbs instead of the dried ones that were used in the original. It is one of those dishes that is so easy to make but so packed with savory goodness. It was so good I caught Steve licking his bowl.
Linguine with White Clam Sauce
The Fat Lady Sang!
Linguine with White Clam Sauce
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
3 tablespoons olive oil
5–6 large cloves of garlic, minced
15 ounces canned chopped clams, drained reserving clam juice
1/4 cup dry white wine
1/2 cup grated Parmesano Reggiano
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh flat leaf parsley, finely chopped
1 tablespoon, fresh oregano, finely chopped
1 pound linguine, cooked a minute or two before al dente
Instructions
Heat the oil in a large sauté pan over medium heat and add garlic and clams when oil is shimmering. Sauté for 2 minutes until garlic is golden. Add clam juice, wine, grated parmesano reggiano, salt and pepper and bring to a simmer then reduce heat to medium low and simmer uncovered until thickened. Drain linguine, reserving the cooking liquid, and add to pan stirring to coat every strand with sauce. Add 1/4 – 1/2 cup of the pasta water to the pan along with the fresh herbs and continue stirring until completely mixed. Transfer to a warm bowl and serve immediately with additional grated cheese on the side.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
Trackbacks/Pingbacks