Monday, June 10, 2013

Linguini with Clam Sauce

Some of the best, most authentic pastas I've had also had the fewest ingredients.

Simple. Thoughtful. Delicious.

This also goes for my mother-in-law, Pat's, recipe for Linguini in Clam Sauce. It is creamy, yet light. Simple, yet elegant. Delicious yet not over-powering. And she graciously shared her recipe with me (and with you, too!).

Linguini with Clam Sauce
 You can use other pastas like spaghetti or fettucini, whatever you have on hand.

1/4 cup olive oil
1/4 butter or margarine (butter tastes better)
1/3 cup chives (3 entire stalks)
4 cloves of smashed garlic (use a press or chop by hand)

Step one: In a hot saute pan, combine the olive oil, butter, chives and garlic and saute for several minutes, until garlic is soft.

1 can progresso white clam juice
6 oz clams
6 fresh basil leaves, chopped
1 teaspoon dried oregano (or 1 TB fresh)

Step two: Drain the clams and KEEP the juice. Set the clams aside. In the saute pan, add the clam juice from the jar and from the clams can. Add the basil and oregano. Stir. 

4 roma tomatoes, diced
3/4 pound pasta

Step three: Then add the tomatoes and stir. Reduce heat and simmer for 20 minutes. During this time, boil water and cook the pasta al dente. After 20 minutes, add the clams in and heat it through to serve. (Don't leave the clams in too long, as they'll become rubbery.)

1/4 cup parmesan cheese

Step four: Once the pasta is cooked, keep a little bit of the water in the pot after draining. Scoop 2 TB of the clam sauce and 1/4 cup of parmesan cheese into the noodles and stir. Serve the noodles topped with plenty of clam sauce for a wonderful, classic Italian dish. Serve with a salad and crusty bread for dipping.

 I hope you enjoy this recipe as much as we have. It's so fun to be able to make a dish that Matt loved as a child (and to not screw it up too much!). 

Happy eating! Laurel

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