posted by Cissy 04-07-100 3:39 PM
Linguine with White Clam Sauce
1/4 cup olive oil, plus 1 Tbsp.
1 tsp. salt
3 cloves garlic, peeled and chopped (more or less to taste)
3 cans chopped clams, drained (reserve juice)
1/2 cup fresh flat Italian parsley leaves
1/4 cup freshly grated Parmesan cheese
1 lb. linguine (or your favorite pasta, from angel hair to fettucini)
Additional freshly grated Parmesan cheese
Bring a large pot of water to a boil. Add 1 Tbsp. olive oil, salt and pasta to pot and set timer for 8 minutes.
Meanwhile, over medium heat, heat remaining olive oil in a saucepan. Add garlic and saute briefly (do not let garlic get brown). When garlic is lightly golden, add parsley and 1/2 of reserved clam juice. Bring to a boil, reduce heat and continue cooking until pasta is almost cooked to al dente stage.
Heat remaining reserved clam juice in a small saucepan.
When pasta is cooked to al dente stage, add drained clams and 1/4 cup Parmesan cheese to saucepan and increase heat. Drain pasta, reserving about 1/2 cup of cooking liquid. As soon as sauce reaches a full rolling boil, remove from heat (cooking canned clams too long turns them into rubber bands).
Combine pasta and sauce in a large serving bowl and toss together. If sauce appears too thin, add heated reserved clam juice (otherwise, let the reserved juice cool and feed to your very grateful cat).
Serve with additional Parmesan cheese and butter.
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