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Wednesday, March 11, 2009

Linguine with Clam Sauce: Recipe

My husband loves linguine with clam sauce - he likes red clam sauce and white sauce. I only prefer the white so guess which one we had...

This is so simple and so quick to make. I had dinner on the table in just over 20 minutes and to be honest, that's about as long as I can stand to cook during the week!

Linguine with Asparagus and Clams
1 Lb. linguine
1 cup fresh parsley
5 large garlic cloves, peeled
1/2 cup vermouth
1 Tbsp. Olive Oil
1 Tbsp. Lemon Olive Oil
1/2 Lb. fresh asparagus, trimmed
1/2 cup Pecorino-Romano Cheese
Juice of 2 lemons
2 cans 10-oz. Whole Baby Clams in Juice

Chop the garlic and parsley together in a food processor until very fine.

Prepare linguine according to package directions and drain well. Meanwhile in a large pan, heat the two oils over medium high heat. Add the parsley-garlic mixture and saute, stirring often, about 3-4 minutes. Next add the asparagus and saute another 4-5 minutes, stirring often. Add the vermouth and raise the heat to allow it to boil for about 3 minutes. Next add 1 whole can of clams, including the juice, and add nearly all of the juice from the second can along with 2/3 of the clams. Add the lemon juice and bring to a boil, mix well, and boil about 3-4 more minutes. Pour over the pasta and mix well. Add the cheese and stir.

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