LINGUINE WITH CLAM SAUCE

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Linguine with Clam Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 box linguine
1 tablespoon olive oil
1/2 cup chopped shallots
2 to 3 cloves garlic, minced
2 (10-ounce) cans whole baby clams, drained
1 teaspoon dried oregano
8 ounces bottled clam juice
1/2 cup reduced-sodium chicken broth
1/2 cup vermouth or dry white wine
Salt and pepper
1/4 cup chopped fresh parsley leaves
1/4 cup grated Parmesan or Romano

Steps:

  • Cook linguine according to package directions until al dente.
  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
  • Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.

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