Tuesday, July 9, 2013

Linguine in Clam Sauce

I've shared Danish, French and Chinese the last couple of days.  How about Italian today?  This is a super simple recipe and you'll love this if you love clams.

1 lb. linguine or spaghetti
3  6 ½ ounce cans of undrained clams.  
5 tbs. butter
1 tsp. garlic
1 tbs. olive oil
1 cup white wine
3/4 cup chicken stock
1/2 cup grated Parmesan cheese
2 tbs. finely chopped parsley
1 tsp. red pepper flakes (optional)

Cook your pasta according to package directions in well salted water.  Make sure to use a big enough pot. 

Chop your garlic and parsley and set aside.

On medium heat, add butter, olive oil, red pepper flakes, and garlic to your hot pan. 
Stir constantly for 45 seconds.  Add in wine, stock and clams and all of their liquid.  Cook for 3 minutes stirring constantly. 

Let the sauce reduce uncovered and then add drained al dente linguine into sauce.  Sprinkle in the Parmesan cheese and parsley and toss.  Serve with some crusty garlic bread to soak up the sauce.

You have a very quick meal in the time it takes to cook your pasta. 

Have a great day, be happy, and may God bless you and yours. 

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