Linguine and Clam Sauce

 Seriously, this is a super easy dinner that is full of flavor.  I use a can of whole clams and a few clams from the seafood counter at the grocery store to make it look good. I use mostly canned clams because they are delicious and I don't want to work too hard cleaning clams instead of eating dinner.  I cook with chardonnay in this recipe, so I drink the open bottle with the dinner.  Cheers!

1 10 oz. can of clams

1/2 lb of live short neck or cherry clams

2 Tbs. butter

1 Tbs. olive oil

1/2 tsp. red pepper flakes

1/2 tsp. black pepper

1 Shallot diced

2 cloves of garlic diced

1/2 cup Chardonnay

1 1/2 cup clam juice

2 Tbs. chopped parsley

1 Lb. Linguine pasta

Lemon wedges 


Cook linguine al dente. About 3 minutes short of package directions.

In a large sauce pan, saute red pepper flakes, 1 shallot and garlic cloves in 1 Tbs. of butter and 1 Tbs. olive oil for 4-5 minutes.  Add Chardonnay and reduce by half.  Once reduced, add clam juice, canned clams and regular clams.  Cover so the clams will open.  This will take about 3-4 minutes. Drain cooked linguine and add to the clams and sauce.  Add 1 Tbs. of butter and black pepper and mix.  Sprinkle with parsley and serve.



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