Linguine with White Clam Sauce

Linguine with White Clam Sauce

UPDATED 2019

This is one of the first dishes I learned to make.  It is easy and uses pantry items.  And is inexpensive.

Of course, fresh clams would make it even better.  But they weren't available or within my budget in my early cooking years.  This was a dish I could make quickly after work with pantry items, as long as I had a bunch of fresh parsley.  
Currently, I use basil to please my husband who doesn't like parsley.  

---Barbara

Linguine with White Clam Sauce 

Serves 4 

1 lb. good quality dried linguine

salt for the pasta pot

1 can whole clams, including liquid

1 can minced clams, including liquid

1 bottle clam juice (or 1 t. clam paste mixed with 1 cup hot water)

1/2 cup fruity white wine (like a Sauvingnon Blanc)

2 T. good quality brandy (optional)

1/2 cup extra virgin (fruity) olive oil

large bunch of Italian parsley, washed and dried well, chopped (or basil)

3 cloves of garlic, minced 

pepper  (salt is usually not needed due to the clams and their juices)

grated Parmesan (optional)

Bring a large pot of water to boil for the pasta.  Add a generous amount of salt to the water, and add linguine.  For al dente, our pasta took 9 minutes.  Set the timer.

In a large saute pan,  add the 5 T. of extra virgin olive oil.  

With 6 minutes left on the timer,  heat up the oil until it shimmers.  

Add the garlic and half of the parsley (save half for later) and cook for a minute, but don't let the garlic brown.

Carefully, add the wine and brandy and you will get hit with a big whiff of alcohol.  Be sure your heat is on high at this point.  Reduce the liquid in half and boil off the alcohol.  

Add the clam juice from the bottle and the juices from the canned clams, but not the actual clams.

Keep on high and boil down as much as you can until the timer buzzes for the pasta. 

Check to see if  the pasta is al dente.  If it is, put the clams in the liquid while you drain the pasta.

Then, add the pasta to the pan

Add the second half of the parsley

Stir it all together and let the pasta soak up all of the sauce.  

Using tongs, gather the linguine and twist it into an individual serving bowl.  Using a ladle, find a mix of whole and chopped clams plus extra juices and pour over the pasta.

If desired, sprinkle Parmesan on top.  Cheese is not usually served with seafood but we like it.

Notes:

• don't overcook the clams --- they need  just a minute or two
• don't overcook the linguine --- it should be chewy (al dente)

B