Wednesday, April 1, 2009

Whats Cookin'- Linguini with White Clam Sauce

Serves 4-6
1 stick of butter- salted
3 tbsp olive oil
½ white onion diced fine
5 cloves of garlic- smashed and roughly chopped up
32 oz can of chopped clams
2 c. dry white wine- (i.e. pinot grigio, pinot gris, sauvignon blanc)
1 c. Italian parsley
1 lemon
Salt & Black Pepper

In a large pan over medium heat, add stick of butter, olive oil, onions and garlic. Keep over a medium to medium low heat until the garlic and onion sweats and becomes translucent.
Add white wine and can of clams- DO NOT DRAIN the liquid from clams. You want the clam juice in the sauce. Turn heat up to medium high or until sauce is simmering. Add juice of half a lemon, a healthy pinch of salt and a liberal bit of pepper. Allow the sauce to simmer until it reduces by 1/3- maybe about 15 minutes. While waiting for sauce to reduce, start your pasta.
Salt your boiling water will and add box of linguine. Before removing pasta from the heat, add a ladle or two of the pasta water to the sauce and continue to let simmer. This will thicken the sauce just a tad and help it stick to the pasta.
When sauce has reduced and pasta is near done, add handful of roughly chopped parsley to the sauce.
Drain pasta and portion into bowls. Add a hearty scoop of the clam sauce, a sprinkle of Parmesan to your dish to finish off.