Yesterday was National Spaghetti Day. Michael requested white clam sauce so I revisited my recipe, this time using dry spaghetti. The recipe is as good today as it was the first time I made it. All you need with this pasta dish is a little crusty sourdough bread to sop up the sauce.
Here's the recipe again.
White Clam Sauce - Revisited
- I can minced clams drained but not rinsed
- 1 can chopped clams drained but not rinsed
- I bottle clam juice
- I shallot finely minced
- 2 TBS olive oil
- 1 teaspoon red chili flakes
- 1 package fresh linguine from the deli case
- 2 TBS butter
- 3 TBS heavy cream
- Chopped parsley and grated parmesan cheese for garnish
- I used both chopped and minced clams for my recipe to get the two different textures. If you prefer one over the other, carry on that way! I chose to drain the clams because I have gotten grit in the juice they are packed in before. I elected to use bottled clam juice instead of the packing liquid. If you don’t care, by all means use the juice they were packed in.
- Start by heating the oil in a large saute’ pan. Add the shallots and cook until just translucent, not browned. If you like a little heat, add the red chili flakes now. Pour in the clam juice. Cook over medium heat until the liquid is reduced by half. Add the drained clams and cook until heated through. If you cook clams too long they get tough. Cook the pasta in boiling water until al dente. Heat the sauce again if it has cooled off. Add the butter and cream to the heated sauce, followed by the drained linguine. Mix well, garnish with parsley and grated cheese, and serve piping hot.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.