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Linguini with White Clam Sauce

Clams in Red Bowl

We were at a pasta dinner at our church last night, cooked by the “younger women” of our congregation (as opposed to us “old women”). They worked all day and did such a fantastic job. The tables were  decorated beautifully and there were a variety of  sauces for the pasta, some store bought and others homemade. I was asked to bring linguini with white clam sauce which happens to be s-o-o easy and quick and it was a big hit. The only trouble I had was figuring out how to make enough sauce and pasta for 25 people. If you ever need that recipe, let me know.

For 4 servings you will need:

1 lb. box of linguini

3  6.5oz.cans of chopped clams

2 Tblsp. butter

2 Tblsp. olive oil

1/2  med. onion finely chopped

3 cloves garlic sliced

1 8oz. jar of clam  juice

1 cup of dry white wine

1/2 c. finely chopped parsley

salt and pepper

juice from 1/2 lemon optional

a pinch of red pepper flakes, also optional

Start the pasta. Follow the cooking direction on the box.

Meanwhile, melt the butter in a large skillet and add the olive oil.

Saute the onion and garlic on low. Add a pinch of salt. Continue cooking until the garlic and onion are translucent.

Add the white wine and bring to a boil. Boil for about 2 minutes or until the alcohol burns off.

Add the clam juice, clams, about 1/2 tsp. pepper, parsley.

Add the lemon juice and/or red pepper flakes if desired.

Cook over low heat for about 2 minutes and you are done.

The pasta should be ready, add to clam sauce, toss and serve. It is as easy as that.

When you are at my sister Debbie’s house on Block Island, she goes clamming and brings those fresh clams home for clams casino and clam sauce. We had those clams in clams casino, made by her husband, the last time we were there.

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