Description
Linguini with white clam sauce, prepared the classic Italian way with garlic and wine and a touch of cheese, is simple to make and tastes divine.
Ingredients
1 10 oz can baby clams
1 T chopped shallots or yellow onion
1/2 c olive oil
1 t chopped garlic
2 T chopped fresh Italian parsley
1/4 t dried hot pepper flakes
1/4 c dry white wine
1 T butter
2 T freshly grated parmesan cheese
Salt
1 lb good linguine cooked al dente ( Nothing ruins a pasta dish more than overcooked pasta. Use a timer and cook according to package directions. Always salt your water to give the pasta flavor. And never rinse. Ever. Just drain.)
Instructions
- Put the shallots in a small pot with the oil and saute over medium high heat until translucent.
- Add the garlic and saute until lightly colored. Add the parsley and dried hot pepper flakes, stir three or four times, then add the wine.
- Boil until wine has reduced by about half. Estimate, please! Now if you want to stop here for a break you can. This will keep for a few hours if the kids are late from soccer practice.
- Now strain the can of clams into a measuring cup, and save the clam juice. You should have about 2/3 of a cup. If there is more discard it. Add the juice to the sauce and boil until this is reduced by half.
- Add the clams, turn them quickly in the hot sauce and turn off the heat. Add the butter and cheese and mix well. Taste and correct for salt. Usually this is good without extra salt.
- Toss cooked pasta with sauce and serve immediately with extra cheese.
Notes
From Marcella Hazan
