Tuesday, May 17, 2011

Linguini with Clam Sauce

I am constantly looking for new recipes to incorporate into my weekly menu to keep things interesting and to avoid eating the same things over and over again.  Some recipes I come across are complex with multiple steps and many ingredients while others are simple, quick and with few ingredients.  I love all types of recipes but for the crazy week nights I love having simple recipes that are quick, easy and delicous and that aren't fast food.

Before I made this, I had never had linguini with clam sauce and I honestly couldn't tell you why.  I can tell you one thing, I'm so glad I came across this recipe and decided to make it.  It was delicious and filling as well as something different from any of the other meals I've cooked lately.  This is definitely a perfect week night meal; it doesn't take long to make at all, add a green salad and garlic bread and you've got a perfect and filling meal.  If you haven't had linguini with clam sauce I urge you to try this recipe, you won't be disappointed and if you've never made it then this is the perfect recipe to try!
Linguini with Clam Sauce


1 Pound, linguini
2 Tablespoons extra-virgin olive oil
2 Tablespoons butter
3 Cloves garlic, minced
2 (6.5oz) cans clams, drained with juice reserved
1/2 Cup heavy cream
Pinch crushed red pepper
Salt and pepper to taste
1/8 Cup fresh, chopped parsley
Freshly grated parmesan cheese, for topping


Bring a large pot of water to a boil and season with salt.  Add the pasta and cook until al dente.

Meanwhile, heat the olive oil and buter in a large saute pan over medium-low heat.  Add the garlic and cook for 1-2 minutes.  Add the pepper flakes and cook for another 30 seconds.    Add the 2-3 tablespoons of the reserved clam juices and cream and raise heat to high and let simmer for about 1 minute or until sauce is reduced slightly.  Add the clams, season with salt and pepper, and let simmer another 1-2 minutes, until sauce has reached desired consistency. 

If sauce is too thick add a little more clam juice.

Portion pasta in bowls or plates and spoon sauce over the pasta. Top with parmesan cheese and parsley, if desired.  Serve immediatley.

Recipe source:  slightly adapted from Food Network Kitchens

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