linguine with clam sauce
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A very forgiving recipe. You can adjust the seasoning to your taste. A dry white wine can be used to substitute for the vermouth, but the taste won't be the same. You can use all of the juice from the canned clams and not use the bottled juice. I just think the bottled juice gives it more oomph.
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yield
4 -6
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For linguine with clam sauce
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1/2 cextra-virgin olive oil
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8 clovegarlic, thinly sliced
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1/2 tspred pepper flakes
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1/2 tspmexican oregano
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1/2 cdry vermouth
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3 can(10 oz) chopped clams (do not drain)
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2 Tbspbutter, unsalted
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1 bottle(8 oz) bar harbor clam juice
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1lemon, zest only
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1/2 cfresh parsley, minced (divided use)
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1 lblinguine, cooked
- GARNISHES:
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1/4 cfreshly grated parmesan (not the stuff in the green can)
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lemon wedges
How To Make linguine with clam sauce
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1This recipe comes together quickly and easily if you prep all the ingredients in advance and have them stove-side. Bring a large pot of water to a boil. Salt it. Let it simmer while making the sauce.
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2Place a large deep-sided skillet over medium heat. Add the olive oil. When it is shimmering, add the garlic and red pepper flakes. Put the oregano in the palm of your hand and crush it with your fingers. Toss into the pan. Cook until the garlic barely turns golden, stirring frequently.
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3Add the vermouth, bring to a boil, reduce to simmer until reduced by half. About 4 minutes.
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4Meanwhile, drain the clams and RESERVE THE BROTH. Add the drained clams and the bottle of Bar Harbor clam juice to the skillet. Cook until warmed through. Season with salt and pepper. Remove from heat.
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5Bring the simmering pot of salted water to a full boil. Add the linguine and cook until al dente. Drain.
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6Bring the sauce skillet back to a simmer. Add the cooked linguine. Add the butter and toss until melted. Add the lemon zest and toss again to distribute. If the pasta isn't loose (but not soupy), add some of the reserved clam broth. Stir in most of the parsley but reserve some for garnishing.
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7Plate the pasta and sprinkle parsley over each portion. Sprinkle with some of the parmesan. Serve with a wedge of lemon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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