My Linguine & Clam Sauce is so simple to make and yet the taste is out of this world! I am posting the recipe and the pics will follow Friday night after I make this for my family. I don't call it Linguine and Clams on purpose....I call it Linguine and Clam Sauce, because I use whole canned baby clams instead of the fresh in the shell clams. To be honest with you I just don't have the time to deal with all of that....don't get me wrong, I love it in a restaraunt, but I just don't have the time. I prefer the Del'Apia brand of canned clams. The canned clams along with fresh italian parsley, white wine, chicken broth and some other fresh herbs and spices makes this dish a must have for the Lent Season. Again, if you are not Catholic and are looking for a good pasta dish....this dish is for you! Serve with some garlic broccolli and a caprese salad with some fresh baked bread. To make it even simpler....serve with a garden salad and you are done.
LINGUINE & CLAM SAUCE
- 1/4 cup olive oil (plus more to drizzle on top)
- 3/4 cup chopped italian parsley
- 6 garlic cloves finely chopped
- 1/2 to 1 TB. crushed red pepper flakes (depends on how spicy you want it)
- 3 cans Del'Apia whole clams (reserve 3/4 cup liquid)
- 1 cup chicken broth
- 1 cup white wine
- salt & fresh ground pepper to taste
- 1 lb. linguine (reserve 1/2 cup pasta water after cooking)
- fresh grated parmesan cheese
- Heat olive oil in a large deep skillet. Add parsley, red pepper flakes and garlic. Saute for 3 minutes.
- Add clams and reserved clam liquid. Add chicken broth, wine, salt & pepper. Bring to a boil.
- Let cook for about 15 minutes - reduce to a simmer and cover.
- In the meantime, cook the linguine al'dente and drain reserving 1/2 cup of pasta water. Add the cooked pasta and reserved pasta water to the clam sauce. Mix well and let cook for about 5 to 7 minutes so that the clam sauce can start to absorb into the pasta.
- Serve immediately with some fresh grated parmesan cheese, fresh ground black pepper and a drizzle of olive oil. Don't forget the fresh baked italian bread to soak up all the extra juice!