Linguine with Clams
This is a dish my mom made ALL THE TIME growing up and it was a fan favorite in our home (just like her eggplant parm, I've literally never had better in my life anywhere, ever)
That said, I rarely make it at home because let's be honest it's pasta and it's got a little butter and it's not exactly the world's most nutritious meal. But for me it is TOAl comfort food and when I recently wanted it, I had to have it. It's actually incredibly simple to make. YOu could fancy it up by adding fresh clams or red pepper flakes but this particular variety is simpler than that.
What I Used: (for 2 people)
- Linguine for 2
- 1 bottle of clam juice
- 1 can of chopped clams
- 1 can of whole clams
- 2 lemons worth of juice
- 1 tbsp butter
- 3-4 cloves of garlic, half minced, half sliced thin
- 1 cup of white wine
- 1/2 cup of chopped fresh parsley - optional garnish
- In a large sauce pan, slowly brown the garlic in a hefty pour of olive oil over medium/high heat. You don't want to burn the garlic you just want it aromatic and golden.
- Once the garlic is golden, add half of the wine, half of the clam juice, 1 can of clams and all of the lemon juice. Stir and let simmer on high for 5-8 minutes.
- At this point give it a taste and add the rest of the clam juice, the other can of clams and as much white wine as you think it needs flavor wise. Again let simmer on medium/high for 5-8 minutes to let it condense.
- During this time, cook your pasta about 3/4 of the way through (mine was about 6 minutes).
- Then add the butter to the sauce and let it melt briefly before adding in the pasta.
- Give it a toss nad let it all simmer together for another 3-5 minutes. Serve it up with a big heap of freshly chopped parsley to stir in while warm.
- I served it up with lightly sauteed spinach and we both basically licked our bowls clean.