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Profound conversations have taken place at my kitchen table over linguine with clam sauce. Here's a good place to begin a 5-minute meal repertoire.
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Linguine and Clam Sauce
Ingredients:
- 1 can chopped clams
- 2 tbls butter
- 1 tbls olive oil
- 1/4 cup white or red wine
- 2 cloves fresh garlic
- 1 cup shredded parmesan cheese
- sprigs of Italian parsley chopped and whole for garnish
- 1/2 lb linguine
- 1 Tbls salt
- water
Bring water and salt to boil in large pot. Cook linguine until al dente. Pull a linguine out and bite it. It should be firm but not raw in the middle. Drain in a colander.
While the linguine is cooking, heat olive oil in a medium frying pan on medium heat. Mash garlic in a press or on a cutting board and add to oil. Saute about 1 minute. Add juice from canned clams to the pan by opening the can lid and holding it shut to let the juice pour through. Add about 1/4 cup wine (Dr. Sue is not too good at measuring...so don't worry if it is a little more, not sure about a little less.) Bring the sauce to a boil for about 4 minutes to reduce it. It will start to look thick and bubbly. Don't leave the pan at this point. If you use white wine (traditional) the sauce will be white, but red is fine too. I use whatever is open.
Once the sauce is reduced, plop in the clams and the butter. Reduce the heat to medium and stir just until the butter is melted and the clams are heated through.
Put linguine on a serving plate. Pour sauce over linguine. Sprinkle parmesan cheese on top, then the chopped parsley, with some whole parsley for a garnish. Buy good parmesan cheese and pass the extra. Yummy with a tossed salad.
Enjoy! May profound conversations follow.
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