4 - 6
How to cook Linguine with Clam Sauce
- 4 (6 1/2 ounces each) cans minced clams, drained and juices reserved
- 1/4 cup butter
- 1/2 cup green onions, minced
- 1/2 cup peeled and finely chopped shallots
- 6 cloves garlic, peeled and minced
- 1 1/2 cups dry white wine
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 (14 1/2-ounce) can low-sodium chicken broth
- Salt, to taste
- 1 pound linguine pasta, cooked according to package directions
- 1 hunk Parmesan cheese, for grating over pasta
- Heat a very large skillet over medium-high heat. When hot, add the olive oil and butter. When butter is melted and bubbling, stir in the minced onions and shallots.
- Saute until softened and fragrant, about 5 minutes. Add the garlic and saute until softened, about 2 minutes. Stir in the oregano, black pepper, and chopped parsley.
- Add the white wine, chicken stock and reserved juice from the clams and bring to a boil. Reduce heat to medium and simmer, uncovered, until sauce is reduced by 1/3, about 8 to 10 minutes.
- When the sauce is reduced, stir in the minced clams and salt to taste and heat through, being careful not to boil.
- Serve immediately over the pasta. Top each serving with the freshly grated Parmesan cheese.
The Linguine with Clam Sauce recipe easy to prepare and so good!
The clam sauce can be made ahead. Prepare to the point of adding the clams, cover and refrigerate. Refrigerate the drained clams in a separate airtight container until ready to use. Heat sauce to a simmer, then stir in clams. Let the clams simmer for 2 minutes, and serve immediately.
This recipe for Linguine with Clam Sauce serves/makes: 4 - 6
The Linguine with Clam Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Pasta