Monday, August 13, 2012

Linguine with Clam Sauce

Way back in the day (about 1 year ago) when I was just getting excited about cooking, this is one of the first dishes I tried. It was also one of the first fish dishes I tried - I figured it would be hard to screw up and poisen my husband and myself with something that came from a can.


Needless to say, we both survived the experience and enjoyed the meal to boot! Double success. After that I got much more brave where seafood was concerned and have branched out quite a bit.

But, we still come back to this meal. It is easy, yummy, and is good in a pinch. It has almost turned in comfort food for us.

Recipe:
Yield: 4-6 servings

16 oz. linguine
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
2 tbsp fresh basil, minced
2 (6.5 oz) cans minced clams, juices reserved
1/2 cup heavy cream (or half-and-half)
Salt and pepper
Grated parmesan cheese (optional)
Cook the pasta according to package directions - don't forget to add the salt to the boiling water before adding the pasta!

While the pasta is cooking, heat the olive oil and butter in a saucepan until the butter is melted. Add the garlic and cook for about 1 minute. Add the clam juice and simmer until it is reduced by about half, about 10 minutes. Add in the clams, basil, and heavy cream and season with salt and pepper to taste.

Serve over the pasta and top with grated parmesan cheese, if desired.

Source: slightly adapted from Annie's Eats

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