John's Linguine and White Clam Sauce
garlic, minced, divided
red onion, very thinly sliced
minced clams with juice, don't drain!
red pepper flakes
oregano, fresh, chopped
1Boil Linguine in chicken stock until al dente. Drain.
2Meanwhile, fry half of the minced garlic, with the red onion in 2 Tbsp butter and a little olive oil until onion is translucent, and garlic begins to brown just a little & caramelize.
3De-glaze the pan with the white wine. Then add clams, clam juice, red pepper flakes and salt. Cook until just bubbly. Then, sauté over medium heat for 10-15 additional minutes.
4Add remaining garlic**, parsley & oregano, and 1/3 to 1/2 of parmesan. Stir to mix, then remove from heat. Toss 2/3 sauce into the Linguine.
5On an oval serving platter, spoon Linguine mixture. Then spoon remaining clam sauce on top, in the center of pasta. Sprinkle with remaining Parmesan and add a sprig of basil or parsley for garnish.
6**(Saving some of the garlic to be added in at the end will preserve the health properties inherent in garlic that cooking can sometimes steal away.)
Originally Posted: Tue, Jan 6, 2015