This is probably my favorite pasta dish. I've had it in restaurants with clams still in the shell, and this homemade version with the canned stuff. I vastly prefer not having to shuck my own seafood. Why work when you don't have to?
Linguine With White Clam Sauce
Makes 4 generous servings. Can stretch to 6.
1 lb linguine
2 TB EVOO
1/2 C finely chopped parsley
10 garlic cloves, minced
1/2 C whipping cream
1/4 C white wine
1 TB Worcestershire sauce
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes, or more (1/2 tsp will have lots of bite)
4 - 6.5 oz cans chopped clams, drained and reserve juice from THREE cans
2 tsp fresh squeezed lemon juice
Grated Parmesan cheese, optional
Get the water for your pasta boiling.
In a large skillet, heat the EVOO over medium heat. Throw in the parsley and garlic and cook until the garlic starts to turn lightly brown. Be careful not to burn. Burned garlic is NOT pleasant.
Add linguine to your boiling water and give it a good stir.
Back to your skillet, add the reserved clam juice, cream, wine, Worcestershire sauce, garlic salt, black pepper and red pepper flakes. Let this simmer while your pasta cooks, stirring occasionally. The sauce will be thin.
When pasta is done, drain well. Put hot pasta back in the pot, and add your sauce, clam meat and the lemon juice. Gently toss all the ingredients together for a couple of minutes. The sauce will thicken a little as you work it.
Portion into bowls and serve immediately. Pass grated Parmesan for sprinkling on top.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!