Linguine With Clam Sauce

Good morning, fellow cooks! After 14 months (or 80 posts!) of writing about my culinary adventures at least once a week with nary a break, I’ve decided to take a vacation from writing for a week or two. Through holidays, vacations, and  surgery, I’ve been cooking and writing, and frankly, I’m a little burned out and am finding my creative juices waning. But that’s not to say I won’t still be cooking; have no fear, springtime has sprung here and even though I’ll be taking some R& R, I’ll still be creating and keeping track of the dishes to bring to you Wednesday mornings from my Vermont kitchen. So stay tuned!

This week’s recipe I developed one night when I had 1. A craving for pasta; and 2. A craving for seafood. I had a can of chopped cans in the cupboard, fresh parsley in the vegetable bin, and it came easily together. Of course, if you have fresh clams, that’s even better. I decided to use chopped clams as opposed to minced because I really wanted the flavor of the clams. I prefer linguine to any other string pasta, but of course you can substitute your own favorite. I thought if I had a plum tomato, chopped and added to the sauce would be a welcome addition.

This is relatively light, easy to cook, and inexpensive, my three benchmarks for a great recipe!

Linguine with Clam Sauce

Cook’s Note: How you like your sauce (watery or not watery) will depend on how much you reduce the wine and juice while cooking.
• The butter adds just a little bit more richness to the sauce, but by all means, use all olive oil if you prefer.
• If you’re like me and like a little bit of heat to your pasta, add some crushed red pepper. How much depends on your own palate. 

• 2 teaspoons of extra virgin olive oil
• 2 teaspoons butter
• 3 cloves of garlic, minced
• 1-2 Tablespoons minced shallots or red onion
• 1 can chopped clams, reserve juice
• A splash or two of white wine
• A dash of crushed red pepper, optional
• ½ cup or less of chopped fresh parsley
• Pasta servings for two, cooked according to directions

In a medium-sized skillet, warm the butter and olive oil. When shimmery, add the garlic and shallots and cook at medium heat until soft. Add in the clams, setting aside the reserved juice from the can. Turn up the heat and stir. Add the splashes of wine and cook until the sauce has reduced. (If it reduces too much, add some of the reserved juice.) Turn to low, and stir in the parsley and hot peppers, if using. Place pasta on a dish, top with the sauce. Serve with a simple side salad.

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9 thoughts on “Linguine With Clam Sauce

  1. This is a meal we like! We’re always amazed when we visit Myrtle of Virginia Beach that no one makes spaghetti with clam sauce. I like both red and white. We used to go clamming with mom & dad when I was a kid and my mother always made this dish!

    Yes, don’t forget to come back.

  2. Pingback: It’s Labor Day Weekend Plus MVK’s *Like* of the Week | My Vermont Kitchen

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