Monday, August 20, 2012

Linguini with White Clam Sauce

                                   Linguini with White Clam Sauce

Living in a small town, in the Midwest, It's hard to find fresh seafood. When you do... You had better be prepared to pay for it. My grandparents lived on the west coast, just a hop, and a skip from, the ocean, for many years. That was what they missed the most, when they decided to move here. They dug their own clams. But, you can whip up some pretty good chow, using canned shellfish too. This isn't one of 'my' favorites, but Mom and My Grandparents, really loved this.

1Tbl. butter
1Tbl. olive oil
1Tbl. minced garlic
2Tbl. minced onion
canned flat anchovies filets ( I use 4 filets) I promise, you wont know they are there
1/2cup dry white wine ( I use pinot grigio)
juice of 1/2 a  lemon
1tsp. basil
1Tbl. parsley
1/4tsp. black pepper
1/2 cup chicken broth
1 can- minced or baby clams (both work equally well, it's just a matter of taste)
1/4cup Grated Parmesan cheese-plus more for topping.
12-16oz. linguini

Heat the butter and olive oil in a skillet, on medium heat.
Add the onion, garlic, and anchovies, and cook until the onion softens. The anchovies will dissolve, and become part of the sauce.
Add the wine and lemon juice, cook on medium, about 5 minutes, or until you no longer smell the alcohol.
Add the basil, parsley, pepper, chicken broth, and the juice from the can of clams. Turn the flame to high, and continue to cook, until the sauce is reduced, to the consistency of the photo below.
Meanwhile, start cooking the pasta, according to package directions.
Once the sauce has  reduced, add the clams and cook a few minuted longer to heat through. turn the burner off.
Drain the pasta, and return it to the pot.
Stir the 1/4cup Parmesan into the sauce. Add the sauce to the pasta, and toss to coat.
Serve topped with additional Parmesan cheese.

   The sauce should be reduced to this consistency, before adding the clams.

No comments:

Post a Comment