By Carla Vigos
Laguna Woods Globe correspondent
We’re still in the heat of summer, and who wants to cook? If you’d like a simple but great pasta dish in less than 30 minutes, linguine with clam sauce is the recipe you have been waiting for.
My brother, Chuck, was a sous chef at the famous Alioto’s restaurant. He was a great cook and shared his recipe with me.
It is so easy to make using canned minced clams. It goes together so quickly, and you’ll be amazed by the taste and flavor. Mangia!
Linguine With Clam Sauce
INGREDIENTS
1 tablespoon olive oil
2 tablespoons fresh minced garlic
1/4 teaspoon crushed red pepper (optional)
2 cans 6.5 ounces of minced clams
1/4 teaspoon salt
3/4 cup Chablis or white wine
4 tablespoons butter
1/4 cup Pecorino Romano or Parmesan cheese
8 ounces linguine
Fresh parsley or basil, chopped is optional
PROCEDURE
Cook your pasta according to al dente directions. As soon as I start heating the water to a boil, I start the sauce.
In a large fry pan or wok-type pan, add the olive oil and heat to medium low. Add the minced garlic and optional red pepper. Saute for 1 minute. Do not let brown.
Add the clams with their juice, the wine and salt. Bring mixture up to a medium slow simmer on medium heat for 10 minutes. You are reducing the sauce and cooking out the alcohol.
Take the pan off the heat and stir in the butter and cheese.
The pasta should be done. Drain and save about half a cup of pasta water, if needed for later.
Marry the pasta with the sauce by adding the linguine to the sauce and stir to combine. Turn heat back on and simmer together for a minute or two. It still should have enough sauce, and if not as much as you’d like, add pasta water a little at a time and stir to incorporate.
Taste sauce and adjust for salt.
Serve in pasta bowls and garnish with fresh parsley, if desired, and serve with extra cheese and red pepper. This serves two to four.
I save the pasta water in case I have leftovers, and use a little then…
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