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September 2017

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Cogito Ergo Nom

Linguine with Clam Sauce

Linguine with clam sauce is a thing. I like clams so I gave it a try. I looked at several recipes on the internet and just wrote down the ingredient with no quantities. So this is my recipe.

I have heard that you are not supposed to use a chunky sauce with a pasta like Linguine because the chucks don't stick to the pasta. You have to eat the clams with a spoon after you finish the pasta. Maybe a thicker, cream, sauce would have stuck better. My pepper flakes are very fresh and hot. I regret adding them. They really overshadow the other flavors.

Ingredients
1 lb Linguine
1 Tbsp Butter
2 Tbsp Olive Oil
2 med Onions, finely diced
3 cloves of Garlic, finely diced
1 Tbsp dried Parsley
1 tsp Basil
1/2 tsp Thyme Leaves
1/8 tsp Red Pepper Flakes (optional)
Salt and pepper
1/2 cup White Wine
10 oz can of fancy minced Clams with juice
Parmesan Cheese to serve.

Prepare the linguine according to instructions.
Start the onions and garlic sauteing in the butter and olive oil.
Add the spices, wine and clams with juice.
Simmer the sauce until most of the liquid has evaporated. Add a little of the water from the pasta. and reduce some more.
Drain the pasta and toss with the clam mixture.
Serve with grated Parmesan cheese.

You can also add fresh mushrooms.

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