Linguini & White Clam Sauce
Food Group: Pasta
|1 pound(s) Linguini|
|3 can(s) Chopped Clams (I prefer Gortons)|
|1 Bottle Clam Juice (I prefer Bar Harbor)|
|6-8 clove(s) fresh garlic, chopped, divided|
|1/2 cup(s) white wine or sherry|
|4 tablespoon(s) butter, divided|
|3 tablespoon(s) olive oil, divided|
|3 teaspoon(s) dried oregano|
|3 teaspoon(s) dried basil|
|2 tablespoon(s) Fresh parsley, rough chop|
|2 tablespoon(s) Fresh basil, rough chop|
Set water on to boil for pasta. Open cans of clams, drain, reserving juice. In a 2 quart saucepan heat 1 tbls. butter & 1 tbls. evoo, toss in 2 of the chopped cloves of garlic, heat til sizzling, add clams and toss to heat through. Remove to a bowl and hold. In the same saucepan, heat 2 tbls butter and 2 tbls evoo, add remaining garlic and heat til sizzling, add wine, reserved juice from clams, bottle of clam juice, dried basil & dried oregano and fresh ground pepper. Heat to boiling, reduce heat but keep on a low boil for at least 10 minutes, or the time it takes to boil the pasta. When the pasta is al dente, drain and put into serving bowl. Spread clams over pasta, put remaining 1 tbls butter in the sauce, pour juice over top, sprinkle with the fresh herbs. Serve.
Notes:This was my "birthday dinner" as a child, but my Dad (Lefty) made it with fresh clams and a side of clams oreganata. I have gotten as close as possible to fresh with this recipe. I keep all the ingredients in the pantry (except the fresh herbs, which I grow) and can whip this up any time.