6 servings (serving size: about 1 cup pasta mixture)
Randy Mayor; Jan Gautro
1 (12-ounce) package linguine
3 tablespoons butter
5 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon salt
1 (8-ounce) bottle clam juice
2 (6 1/2-ounce) cans minced clams, undrained
24 littleneck clams, scrubbed
1 cup finely chopped parsley
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Lemon wedges (optional)
How to Make It
Cook linguine according to package directions, omitting salt and fat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.
Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper.
Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.
We go for this recipe at least once a month and are never disappointed! I usually use a combo of white wine, clam juice, and chicken broth. Also, I get nice frozen whole clam meats at my Asian grocer and switch those in for some or all of the canned clams (though canned baby clams are tasty too!). Finally, I go heavier on the black pepper and add a little crushed red pepper and parmesan cheese to finish the dish.
It all comes together in as long as it takes to boil the noodles, and goes great with a salad or some fresh bruschetta. Yummy!
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