Linguine with Clam Sauce

Serves 4

Use any kind of shellfish – mussels, hard- or soft-shell clams (but small ones).You can also use canned clams. Note the differences in the directions. The canned version is a quick meal, making the sauce takes about the same time as doing the pasta.

If you use Better Butter, simply substitute 8 tablespoons for the butter and oil.

4 tbsp butter

4 tbsp olive oil

1 cup chopped sweet white onion

2-3 cloves chopped garlic

1 cup dry white wine

large pinch crushed red chilies

1 pound (480g) linguine (Barilla No. 13)

¼ cup chopped Italian flat parsley

3 to 4 dozen littleneck clams, mussels or small hard-shell clams,

or 2 10oz cans baby clams or venus mussels

  1. Start pasta water in large pot with lots of water. When it boils, add 1 tbsp salt. Add the pasta, stir and cook according to directions, about 9 minutes.
  2. Melt butter and oil in a heavy saucepan or high-sided skillet over low heat.
  3. Add onion and garlic and sauté until tender, not browned, about 10 minutes.
  4. Stir in wine, (if using canned clams, add the broth from the can) and heat to boiling; boil 3 minutes. Add the crushed red chilies.
  5. If using natural shellfish: Add clams, cover and steam over high heat until all clams are open, 5 to 10 minutes. Discard any clams that fail to open.
  6. When clams are done, remove from pan with tongs and set aside. Drain the pasta and return to the pot. Add the sauce to the pot and stir.
  7. Serve pasta and sauce in heated bowls and add the clams on top, or serve the pasta on a platter, garnished with the clams and parsley.
  8. If using canned clams: when the sauce is complete, reduce the heat and wait until the pasta is nearly done. Bring the sauce to a boil and add the clams to the sauce, heating them through.
  9. When the pasta is done, drain and return to the pot. Pour about ½ cup of the broth onto the pasta a mix. Serve in heated bowls, add the sauce and garnish with parsley.

Serve with: Plenty of crusty Italian bread to sop up the broth.

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