Simple Linguine with White or Red Clam Sauce

Perfect pasta dish for an easy dinner! Make it with white or red sauce… Inexpensive seafood recipe perfect for Lent or Good Friday too. Pasta, clams, wine, fresh ingredients and seasonings, sprinkled with cheese ... what a great combination!

Simple Linguine with White or Red Clam Sauce

Yield: 4 servings

Ingredients:

White sauce:

1/2 - pound dry linguine pasta
2 tablespoons olive oil
1 small onion, finely diced
2– 3 cloves garlic, minced
1 - 6 ounce can minced clams with juice
1⁄2 cup clam juice
1 teaspoon crushed basil leaves
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup dry white or rose wine
1 tablespoon corn starch
1/2 cup parmesan cheese, grated
3 tablespoons fresh Italian parsley, chopped
Red sauce … Add:
2 roma tomatoes, chopped
3-4 sliced fresh basil leaves
Extra olive oil for pasta
Garnish: Extra Parmesan cheese and Italian parsley

**Use fresh or frozen baby clams for garnish, if desired

Equipment needed:

Large pot for cooking pasta Colander
Cutting board
Chef knife
10-inch skillet
Measuring cups, liquid and dry
Measuring spoons
Rubber spatula
Medium mixing bowl
Tongs or two servings spoons

With about ten ingredients you can make this super easy meal in about 15 minutes! No real skills needed... just boil, chop, mince, sauté, toss and you are ready to go! Only about four steps too. I have made this yummy dinner for Lenten Fridays and Christmas Eve. Often used fresh, steamed clams on top for a garnish... simply amazing! Grab your cutting board and let’s get cooking!

First step is to get the pasta started.

You want everything ready about the same time so start by bringing a large pot of water to a boil with about 1 tablespoon of salt added. Cook the pasta until al dente or slightly chewy... about 9 minutes.

1) While the pasta is cooking, dice the onion and mince the garlic. Place a 10-inch skillet on medium heat for about 3 minutes, add olive oil and sauté the onions and garlic for about 5 minutes or until tender and golden yellow in color. Try not to allow them to burn and reduce the heat accordingly.

2) Drain the clam broth from the clams and add with additional 1⁄2 cup broth to the sautéed veggies and stir gently. Sprinkle seasonings over top and combine. Allow broth mixture to come to a low simmer. Doesn’t it smell amazing?

Next step is to finish up the sauce.

3) Combine the cornstarch with the cold wine and stir well with a fork to remove clumps. Do not add cornstarch directly into the hot liquid or you will have a lumpy sauce. Pour the wine mixture into the simmering broth mixture and add clams. Blend well and allow to simmer for about 3 minutes to thicken slightly. If using fresh or frozen clams, now is the time to add them to the sauce as it simmers. They will cook along with the sauce. They will open as they cook and are ready to use when opened and hot.

4) If making the sauce red, add chopped tomatoes into onion mixture and add seasonings. Pour in wine and thicken as above.

Now to combine everything!

5) While the sauce is simmering, finely chop the Italian parsley. Also, check the pasta and drain in a colander. Set both aside. Place the cooked pasta in a medium mixing bowl and pour sauce on top. Sprinkle chopped parsley on top as well and then toss them together using tongs or two serving spoons.

OMG... Smells amazing...

You are ready to eat! Dish pasta into large bowls and garnish with extra Parmesan cheese and a leaf or two of parsley or ribbons of fresh basil. If using fresh clams, place them on top! Serve with a tossed salad and sliced, warm bread... Dinner is served! ENJOY!