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"Hunger is the best sauce in the world."--Cervantes

Linguini with Clam Sauce Recipe

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This recipe for Linguini with Clam Sauce is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. linguini
2 cans chopped clams, drained, juice reserved
2 T. chopped garlic
¼ c. olive oil
¼ c. petite diced tomatoes
1 T. chopped fresh parsley
2 T. butter
Directions:
Directions:
Cook linguini to almost al dente, drain, reserving half a cup of pasta water.
In a large, deep skillet, heat olive oil, add garlic and cook until garlic just begins to brown. Quickly add tomatoes, reserved clam juice, oregano, and parsley. Bring to a simmer and cook for 2 or 3 minutes; add clams and butter. Add cooked pasta and toss to thoroughly combine. If too dry, add enough reserved pasta water or extra clam broth (available in bottles at the grocery) to the consistency you like.
Personal Notes:
Personal Notes:
To fancy this up for guests you can add some fresh littleneck clams to the skillet with the rest of the ingredients and simmer til they open; then lay them on top of the finished dish. I usually serve this right in the skillet, letting each person serve themselves. I also serve grated Parmesan cheese alongside. I know that's not strictly the Italian way, but that's the way we like it.

 

 

 

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