Linguine with White Clam Sauce
My girlfriend injured her foot last week, so I’ve been doing my best to take great care of her. Katie always orders linguine with clam sauce when we go out to eat, so I figured I would surprise her by making her favorite dish at home. I picked up some fresh clams at the seafood market and got to work in the kitchen. I’m not a huge seafood fan, but I must say, this came out pretty darn good! It put a huge smile on Katie’s face, so it was a great success all around. :-p
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 shallot, minced
pinch of crushed red pepper
1 cup dry white wine
1 small can chopped clams with clam juice
1Â½ pounds littleneck clams, washed & scrubbed
2 tablespoons butter
Salt and freshly ground black pepper
1 pound linguine, cooked to al dente
1/4 cup chopped flat leaf parsley
1 tablespoon chopped oregano
1. Heat oil in a medium stockpot over high heat. Add garlic and shallots and cook for a minute.
2. Add crushed red pepper and cook for a few seconds.
3. Add white wine and clam juice from the chopped clams and cook until the mixture reduces by half, about 3 minutes.
4. Add the chopped clams and littleneck clams, cover the pot and cook until the clams open. Discard any that do not.
5. Remove the clams with a slotted spoon to a bowl.
6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Serve in shallow bowls.