Linguine with white clam sauce
Aug. 6th, 2006 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eats1 lb dried linguine
1 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
4-5 tablespoons Italian parsley, minced
Juice of 1 large lemon
2/3 cup dry white wine
2 6.5 oz cans Snows minced clams, drained, juice retained
1 Tbsp dried basil or 2 Tbsp fresh basil, chiffonade
Kosher salt
Freshly ground black pepper
Grated parmesan cheese, about 1/2 cup
Cook linguine according to package directions.
Saute onion in butter and olive oil until onion softens and becomes translucent. Add garlic and saute for one minute more. Add clam juice and bring to a boil; cook down to half the original volume. Add basil, wine and lemon juice. Bring to a boil and simmer to half original volume, about 10 minutes. Salt and pepper to taste. Add clams and half of the minced parsley and heat through. Add 1/4 - 1/2 cup pasta water, then drain pasta. Bring sauce to a boil, then add drained pasta and toss until well-coated with sauce. Pour pasta onto warmed platter. Sprinkle with remaining parsley and cheese. Serve.
1 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
1 large sweet onion, chopped
3 cloves garlic, minced
4-5 tablespoons Italian parsley, minced
Juice of 1 large lemon
2/3 cup dry white wine
2 6.5 oz cans Snows minced clams, drained, juice retained
1 Tbsp dried basil or 2 Tbsp fresh basil, chiffonade
Kosher salt
Freshly ground black pepper
Grated parmesan cheese, about 1/2 cup
Cook linguine according to package directions.
Saute onion in butter and olive oil until onion softens and becomes translucent. Add garlic and saute for one minute more. Add clam juice and bring to a boil; cook down to half the original volume. Add basil, wine and lemon juice. Bring to a boil and simmer to half original volume, about 10 minutes. Salt and pepper to taste. Add clams and half of the minced parsley and heat through. Add 1/4 - 1/2 cup pasta water, then drain pasta. Bring sauce to a boil, then add drained pasta and toss until well-coated with sauce. Pour pasta onto warmed platter. Sprinkle with remaining parsley and cheese. Serve.
