Linguine with Clam Sauce
This is one of those awesome recipes where the sauce cooks while you bring the pasta water to a boil. The linguini gets a final simmer right in the sauce, so all that briny flavor gets right inside the noodles. It's a surprisingly economical meal -- and a surprisingly kid-friendly one, thanks to all that butter and garlic, which is really the gateway to seafood-loving, isn't it? Serve it with crusty bread for mopping up any delicious dregs.
Total time: 20 minutes
Yield: Serves 6
4 tablespoons extra virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 shallot, finely chopped (or 1/3 cup finely chopped onion)
3 6.5-ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice)
1/2 cup dry white wine (or chicken broth, if the wine flavor will trouble your kids)
2 teaspoons Worcestershire sauce
1/2 cup finely chopped parsley
Salt to taste
Freshly grated parmesan
1 pound of linguini, freshly cooked until just tender (be sure to salt the cooking water well)
- Set a large pot of four quarts of water to boil (for the linguine). Salt the water generously. (Add the pasta when the water comes to a boil.)
- Meanwhile, heat the olive oil and butter in a Dutch oven over medium heat, then sauté the onions and garlic until softened and very fragrant -- 3 or 4 minutes.
- Add the reserved clam juice, the wine or broth, and the Worcestershire sauce, raise the heat, and bring it to a vigorous simmer, then lower the heat and simmer for 10 minutes (while you cook the linguini according to package instructions).
- Drain the linguine when it's done al dente -- don't let it overcook to too much softness, as you'll be simmering it further in the sauce (next step).
- Taste the sauce for salt, then add the clams, the linguine, and the parsley, and simmer together for 5 minutes, until the sauce is mostly absorbed and everything tastes fantastic.
- Serve with grated parmesan.