White Clam Sauce & Linguine
White clam sauce is a fairly easy to prepare sauce, that does not really take a long time. This recipe will serve 4 persons with a pound of pasta. Of course the choice of which style pasta you use is up to you but linguine does go great with it .
Ingredients for White Clam Sauce
- ¼ cup Olive oil + more to drizzle over finished dish
- 1 medium onion finely diced
- 6-8 cloves of garlic finely diced
- 1-2 tsp red pepper flakes
- 1 tsp dried oregano
- 3 small cans chopped clams (6.5oz.) juice reserved
- ½ cup chicken broth
- 3 Tbs butter
- ¼-½ cup chopped parsley + ½ cup extra for garnish
- 1lb. Pasta
- Parmesan cheese (optional)
- Fresh ground black pepper
Directions for White Clam Sauce
Place the Olive oil in a large sauté pan and bring up to medium heat. Add the onion and garlic and cook until translucent.
Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.
Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.
While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.
When the sauce is reduced lower heat to a simmer and add the chicken broth.
Once the pasta is done, strain.
Now add the butter and parsley to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.
Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.
I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.
Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Calphalon Classic Stainless Steel 8 quart Stock Pot with Steamer and Pasta Insert
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White
I’m more a red gravy girl, skip the fishy stuff and bring on the meatballs and I’ll be saying “sono buoni” all night!!!
Ingredients
- ¼ cup Olive oil + more to drizzle over finished dish
- 1 medium onion finley diced
- 6-8 cloves of garlic finely diced
- 1-2 tsp red pepper flakes
- 1 tsp dried oregano
- 3 small cans chopped clams (6.5oz.) juice reserved
- ½ cup chicken broth
- 3 Tbs butter
- ¼-½ cup chopped parsley + ½ cup extra for garnish
- 1lb. Pasta
- Parmesan cheese (optional)
- Fresh ground black pepper
Instructions
- Place the Olive oil in a large saute pan and bring up to medium heat. Add the onion and garlic and cook until translucent.
- Strain the clams and set aside reserving the broth. You should have 2+ cups of clam liquor if not add a little water.
- Add the pepper flakes, oregano and clam liquid to the pan bring up to a boil and cook until the liquid is reduced by ½.
- While it is reducing begin to cook your pasta. Making sure you cook the pasta in well salted water.
- When the sauce is reduced lower heat to a simmer and add the chicken broth.
- Once the pasta is done, strain.
- Now add the butter and parlsey to the sauce and twirl the pan to melt and combine the butter. When fully incorporated into the dish add the calms and allow to cook for a minute or two to bring up to heat.
- Return the pasta to the pot you cooked it in and pour the sauce over the top and toss to combine and coat all the pasta with the sauce. Serve.
- I like to serve with a little extra virgin Olive oil drizzled over the pasta & Parmesan cheese and fresh ground black pepper and a little parsley on top.
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