Thursday, 07 March 2013

• Linguine with Clam Sauce

  This is a guest post from For the Love of Cooking.
  

  

  I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons and a Creamy Caesar Dressing for a delicious and comforting meal.

  

  Prepare the pasta per package instructions. Drain and set aside.

  Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

  Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

  

  
  

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  Linguine with Clam Sauce

  Yield: 5

  Cook Time: 10 min.

  Ingredients:

  • 8 oz dry linguine, prepared per instructions
  • 1/2 tbsp olive oil
  • 1 large shallot, minced
  • 3 cloves of garlic, minced
  • 2 6 oz cans of chopped clams, drained with 1/2 cup juice reserved
  • 1 whole lemon, juiced
  • 1/4 tsp red pepper flakes
  • Sea salt and freshly cracked pepper, to taste
  • Parmesan cheese, grated, to taste
  • Fresh parsley, chopped

  Directions:

  Prepare the pasta per package instructions. Drain and set aside.

  Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

  Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

  Adapted recipe and photos by For the Love of Cooking.net
  Original recipe by Eat, Live, Run at Tasty Kitchen

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