Week #2 for Cooking Corner

I forgot to take pictures. Here I was all geared up to post a recipe, and I simply forgot to take pictures of what it was I was going to tell you to make.  Eventually, I suppose, I will edit this to include pictures. For now….

Linguine with White Clam Sauce

What you will need:

  • 1 lb. of linguine
  • 3, 6.5oz. cans of Chopped Clams, juices reserved
  • 1/2 cup Parsley
  • 1/4 cup of olive oil
  • 5 cloves of garlic, minced (I use a garlic press)
  • 2 tablespoons butter
  • Splash of white wine (should be on the dry side)
  • 1 teaspoon italian seasoning (or 1/2 tsp. of each dried oregano and dried basil)
  • 1/4 tsp. of red pepper flakes (optional)
  • Parmasan cheese
  • Salt and pepper to taste

1. Cook pasta as directed on package.
2. Heat the olive oil and butter over medium heat. Add garlic and sautée for about 2-3 minutes.

3. Add juices from clams (DO NOT ADD THE CLAMS YET), half of the parsley, white wine, italian seasoning, red pepper flakes, salt and pepper. Bring to a boil and reduce heat to a simmer.

4. Let reduce by 1/3. This should take anywhere between 15-20 minutes. To reduce, let it simmer, uncovered.

5. Add other half of parsley and clams. Heat through for 2 minutes. Serve over pasta. Add Parmesan cheese on top.

Two notes: The parmesan cheese is necessary for flavor! Trust me. And add salt sparingly, canned clams tend to be salty on their own.

Enjoy!

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