Wednesday, August 24, 2011

Linguine with White Clam Sauce

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Every year on Christmas Eve, my dad is in charge of making our dinner feast. Since we're Italian, he likes to stick with the traditional "Seven Fishes" theme. And boy does he ever stick to it. I think he usually makes at LEAST seven fishes, if not more. Everything is always completely delicious, though, and he doesn't miss a beat. And heaven forbid someone offers to him help. This is his meal! But he always manages to pull it off.

Since I wanted to make linguine with white clam sauce the other night, I obviously first went to my dad to see what he puts in his Christmas Eve sauce. Once I got the basic ingredients down, I was ready to go. Although this doesn't live up to my dad's clam sauce (how could it?), it was really good. Some consider it a sin to put grated cheese on pasta with seafood, but I just think it's a necessary compliment. You can never have enough cheese. Enjoy!


Printable Recipe

  • 1 lb. linguine
  • Extra-virgin olive oil
  • 2 1/2 tsp. garlic, minced
  • 1 pinch crushed red pepper flakes
  • 2 (6.5 oz.) cans clams, juice reserved
  • 1 cup white wine (I used Pinot Grigio)
  • 3/4 cup reserved clam juice 
  • 1 tbsp. butter
  • 2 tbsp. fresh Italian parsley, chopped
  • 1 tsp. oregano, chopped 
  • 1/2 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
  • Kosher salt
  • Extra-virgin olive oil (high quality)

Bring a large pot of salted water to a boil over medium heat. Drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.

Meanwhile, coat a large saute pan with olive oil and add the garlic cloves and red pepper flakes. Bring the pan to a medium-high heat and cook until the garlic just begins to brown.

Put drained chopped clams in the pan with the wine and 3/4 cup reserved clam juice. Cover the pan and bring it to a boil over medium heat and cook about 5 minutes.

Add the butter and bring the liquid to a boil. Toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of oil. Toss or stir vigorously to combine.

Source: Slightly Adapted from my Dad and Food Network

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