Monday, March 06, 2006

Linguini with White Clam Sauce

In my younger years our family used to visit the now defunct Old Spaghetti Factory restaurant and my dad couldn't resist ordering linguine with clam sauce. I tried to re-create the dish with this super easy and inexpensive recipe. I'm pretty sure you probably have all the ingredients in your pantry right now. Let's get cookin'!

INGREDIENTS (serves 4)

  • 1 lb. linguine pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 heaping tablespoons all-purpose flour
  • 1/8 teaspoon thyme
  • 2 (6.5 ounce) cans mince clams, drained with juice reserved (about 3 /4 cup)
  • 1/2 cup milk
  • 1/4 cup tablespoons dry white wine
  • 1 teaspoon chopped fresh parsley
  • Salt and pepper
  1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil and butter in a large heavy skillet over medium heat. Sauté onion and garlic until soft and translucent. Stir in flour and cook for 2 minutes, then add the reserved clam juice, wine and thyme. Cook, stirring, for 5 minutes, or until sauce thickens.
  3. Gradually blend in the milk and mix in the clams. Add the chopped parsley, and add salt and pepper to taste. Cook until clams are heated through, about 3 to 5 more minutes.
  4. Add the cooked linguini into the skillet and toss the noodles and sauce with tongs. **If you prefer, you can top the linguini with the sauce instead of mixing it all up in one skillet**
  5. Serve the linguini with white clam sauce with a side of garlic bread.

No comments: