My mom always had a few cans of white clam sauce on hand in her pantry. She loved to make a quick lunch or dinner of linguine with clam sauce, by adding the canned sauce to the cooked linguine. This recipe takes that dish a few steps further, by using canned baby clams to create your own clam sauce. You can adjust the ingredients to make the clam sauce just how you like it. Even if you think that you don’t like clams or clam sauce, I encourage you to give this dish a try.
1 Tbsp. olive oil
1/2 cup chopped onion
4 cloves garlic, minced
1/4 finely chopped fresh parsley sprigs
1/4 tsp. crushed red pepper
1/2 cup Chablis or other dry wine
1 cup water
2 cans (10 oz. each) whole baby clams, drained
8 oz. linguine pasta, uncooked
- Place olive oil in a medium saucepan, place over medium heat until hot.
- Add onion and garlic, saute until tender.
- Stir in parley and crushed red pepper.
- Add wine, bring to a boil.
- Boil for 6 minutes or until liquid is reduced to 1/4 coup.
- Add water, and simmer uncovered, until thoroughly heated.
- Cook linguine according to package directions, omitting salt and fat; drain.
- Place linguine in a warm bowl.
- Add clam sauce, tossing well.
- Serve immediately.
Food Mingle Blog Alternatives and Substitutions:
- I substituted red pepper flakes for the crushed red pepper, because it is what I had on hand. I used a little bit less than 1/4 tsp.
- I found the sauce to be a bit thinner than I like. Next time I would use less water.
- My parsley was roughly chopped because I love the taste of it. If you prefer less of a parsley taste, then chop finely chop it (or just use if for garnish).
Yield: 6 Servings
Source: “Cooking Light Cookbook 1990,” Oxmoor House, Inc., 1989