Today I am sharing yet another classic Italian dish, Linguine with Clam Sauce. Ugh so good. Don’t be afraid of clams – trust me on this!
As many of you know I married an Italian man hence the many Italian recipes I like to share on this here blog. I absolutely adore Italian food, always have and always will. I did not grow up eating Italian food at home, I am Dutch and from Iowa so we ate lots of desserts with almond, sloppy joe’s, barbecue beef, tuna casserole and ribs. I ain’t complaining – still love down home Iowa cooking, always have and always will. 😉 However, it’s been fun learning how to make the classic Italian dishes.
The first time I EVER tried linguine with clams was at Vin’s parent’s house. His mom made it (she’s a wooooonderful cook) and I literally had three helpings. I was stuffed, but oh so happy. She still makes it every once in awhile and every time, I stuff my face.
It’s soooooo addicting. I cover it in parmesan cheese and extra red pepper flakes and go town. The secret…well Vin’s secret… to a delicious linguine with clams is simply making a lot of sauce. Most recipes may use two cans or 15 ounces of clams, I’m using over 24 ounces here. If that’s a little much for you, cut it down to 3 cans and use 1 cup of wine.
Hope you enjoy this simple and classic pasta dish!
- 1 pound linguine (I used whole wheat)
- 1¼ cup dry white wine
- 4 6.5 ounce cans chopped clams, drained and rinsed. Reserve juices!!
- 1 tablespoon minced garlic
- 1 small white onion, finely chopped
- ¼ - ½ teaspoon crushed red pepper (depending on how much heat you like)
- 2 tablespoons butter
- 4 tablespoons olive oil
- salt and pepper for seasoning
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese
- Cook linguine until a little less than al dente, about 7 minutes.
- While linguine is cooking, prepare the clam sauce. In a large skillet over medium heat add olive oil, onions, garlic and red pepper flakes. Cook until onions are translucent. Add wine and simmer for 1 minute. Next add clams, reserved clam juice and butter. Let simmer for a 2-3 minutes. Taste and then season with salt and pepper.
- Drain linguine and add it to the clam sauce. Toss and coat the pasta with the clam sauce, about 2-3 minutes. This will allow the linguine to absorb the sauce and flavor. Remove from heat, again taste for salt and pepper, add more if necessary. Finally garnish with chopped parsley. Serve with Parmesan cheese.
Source and Recipe: Stuck on Sweet