Sorry for the long delay on new recipes. I promise I have a good excuse this time: I started a new job! It’s been great, but exhausting. I’m still trying to figure out how I can keep up my cooking schedule now that I am a real grownup, so bare with me please.
Anyway, here’s another classic Wachowiak recipe: linguine and clam sauce. Like most of the recipes I’ve done so far, it was always a favorite “special occasion” request of mine—and it’s also exceedingly simple.
Don’t be scared off by canned clams. They’re cheap and they’re damn delicious. If you’re feeling fancy, go ahead and buy some fresh clams, I guess, but these were good enough for my dad, and, dammit, they’re good enough for me! Be sure to get a few cans of whole as well as minced clams for optimum texture.
This simple clam sauce recipe uses canned clams and is ready in 30 minutes.
- 1 pound linguine
- 4 tablespoons of butter
- 1 large onion, diced
- 3 cloves minced garlic
- 2 6.5-ounce cans of minced clams
- 2 5-ounce cans of whole clams
- 1 cup of dry white wine
- 2 tablespoons of lemon juice
- Fresh ground pepper
- Optional: salt
- Optional: 1 teaspoon flour
- Freshly grated parmesan cheese
- Fresh Italian parsley
- Optional: crushed red pepper flakes
- Boil water in a large pot and cook linguine according to the directions on the package.
- Melt the butter in a frying pan and sauté onion and garlic for 5 minutes, or until onions turn translucent. Add the two cans of minced clams, juice included, and stir. Add one can of whole clams with juice, then add the remaining can of whole clams, reserving the juice for later if you desire more of a clammy flavor. Stir to combine.
- Add white wine, lemon juice, and a few cranks of black pepper, and simmer sauce in the pan for 10 minutes, stirring occasionally. Taste the sauce and add more clam juice, white wine, or lemon juice to achieve your desired flavor. If the sauce is too watery, add flour and keep simmering until thickened. Note: most canned clams with juice are naturally salty, but feel free to add more salt if desired.
- Serve sauce over hot linguine, garnishing with fresh parmesan, parsley, and crushed red pepper. Best served with a thick-crusted loaf of bread with which to sop up sauce.
I personally prefer this sauce to be a little liquid-y so there’s more to go around. Remember: the sauce is the boss! Bon appetit!Google+