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
For the sauce:
- 2 TBS olive oil
- 1 shallot finely minced
- 1 teaspoon red chili flakes
- 8 ounces bottle clam juice
- ½ cup white wine
- 5 ounces minced clams drained, but not rinsed
- 5 ounces can chopped clams drained, but not rinsed
- 2 TBS butter
- 3 TBS heavy cream
For the pasta:
- ½ lb package fresh linguine from the deli case dry is fine too
- Chopped parsley
- Grated parmesan cheese
- 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 and wine. 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.