LINGUINI WITH SIMPLE WHITE CLAM SAUCE
I was fixing dinner for this guy who I really liked, for the first time, and he asked for linguine with clam sauce. Well, I didn't have any idea how to make that. I asked at the ER I was working at and another nurse gave me her recipe. I went home and made it, not knowing if I would even like it. Fed the new boyfriend who...
Provided by Deb Lund
Categories Seafood
Time 30m
Number Of Ingredients 7
Steps:
- 1. Do all your chopping, I recommend fresh garlic and Italian broad leaf parsley but can substitute regular curly leaf parsley. I use Parmesan that comes grated but you can grate your own. It does not change the measurements.
- 2. Boil water and put pasta in to cook. Drain and add a bit of olive oil to the pasta to keep it from sticking
- 3. Heat pan, add enough olive oil to cover the bottom of the pan.
- 4. Add garlic and clams. Remember the clams are all ready cooked so a couple of stirs to soften the garlic and heat up the clams.
- 5. Add the parsley and stir a few times until it is a little brighter in color.
- 6. Stir in the clam juice from the cans and about 1/2 bottle of clam juice and heat up and simmer for about 1 minute
- 7. Add the pasta. Keep the heat up and stir, add a little more clam juice if too dry.
- 8. Stir in Parmesan cheese gradually to add some body.
- 9. Serve with tossed salad and a good Italian bread with dipping oil and a crisp white wine. "si mangia"
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