Linguine in White Clam Sauce
Ingredients:
Instructions:
Origin of Recipe: This has become a “house special” at the Binger home. I found this one in a magazine…where else…in a doctor’s office…thank God for shorthand!…anyhow, this is the best clam sauce you will ever taste. I made it for Wendy’s Sweet 16 party, and there wasn’t a strand of linguine left. Bon Appetite!
- 10 oz. baby clams, bottle, canned or fresh (I use Polar Bear brand in can)
- 1 cup of milk
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic, crushed
- 1 small onion, finely chopped
- 1¼ button mushrooms, sliced (optional)
- ½ cup dry white wine
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh basil
- 1 teaspoon finely chopped fresh oregano or ¼ tsp. dried
- salt and white pepper to taste
- 1 lb. linguine or pasta of your choice
- 4 sprigs of fresh basil for garnish
Instructions:
- Drain clams and soak in milk for 1 to 1½ hours. Drain again, reserving ½ cup of the liquid.
- Heat oil and butter in a large pot and gently sautè garlic and onion until soft.
- Add mushrooms, sautè briefly and then pour in wine.
- Cook over medium heat to reduce slightly, then add the herbs, clams, and clam milk.
- Season well and cook until the sauce thickens somewhat.
- Cook pasta in boiling salted water until al dentè.
- Drain and transfer to a heated serving dish.
- Pour on the sauce and decorate with sprigs of basil.
Origin of Recipe: This has become a “house special” at the Binger home. I found this one in a magazine…where else…in a doctor’s office…thank God for shorthand!…anyhow, this is the best clam sauce you will ever taste. I made it for Wendy’s Sweet 16 party, and there wasn’t a strand of linguine left. Bon Appetite!