White wine clam sauce and linguini
Last night I was in the mood for clam sauce over linguini, so I picked up fresh ingredients and got busy cooking. This is one my most favorite recipes! Not only is it so delicious but budget friendly as well. You can make with lite beer or white wine. I usually use 1 cup of white wine (Riesling or Pino Griot is fine). You can omit the wine and just add chicken broth as well.
You will need:
2 (6.5oz) cans minced baby clams. One can of juice; the other can drained
1/4 cup clam juice
squeeze 1 fresh lemon
1/4 cup of chicken stock (double the amount if omitting alcohol)
1 cup of white wine
1/4 cup butter
1/2 cup of Olive oil (not for salad dressing but for sauces)
1 TBPS minced garlic
1 TBPS minced shallots (small mild tasting onion)
5 TBPS chopped parsley
Add small salt and pepper to taste
Dash of crushed red pepper
1 (16oz) package of linguini pasta
After chopping your garlic, onions and parsley; add olive oil to the pain on medium heat add onions and garlic. When the onions start to soften, add chicken broth and white wine. STIR Turn up heat to medium high to burn off alcohol for about 10-15 minutes. Turn heat down low to medium and add clams and juice. STIR Simmer for about 15 minutes. STIR Add parsley and lid to pan simmer for 30 minutes. When ready to serve, drain your cooked linguini and put into pan. STIR until all combined. Squeeze one fresh lemon. Add crushed red pepper and parmesan cheese on top.
This dish will not drain your pocketbook! But if you wan to add fresh clams with this dish you can. Add clams at the last 30 minutes while simmering.
Serve with fresh bread and salad. You won’t regret making this dish!