John's Linguine and White Clam Sauce
- 1 lb
- linguine pasta
- 9 clove
- garlic, minced, divided
- 1/2 small
- red onion, very thinly sliced
- 2 Tbsp
- olive oil
- 1 can(s)
- minced clams with juice, don't drain!
- 1 bottle
- clam juice
- 1 c
- white wine
- 1 pinch
- red pepper flakes
- kosher salt, to taste
- 1 Tbsp
- 2 Tbsp
- oregano, fresh, chopped
- 1 c
- parmesan cheese
How to Make John's Linguine and White Clam Sauce
- 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.)