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Pasta with Clam Sauce

Jean Allsopp
Yield Makes 4 to 6 servings
This classic, simple recipe will be the one you turn to after a day at the beach when you unexpectedly run into friends whom you impulsively invite over to dinner and who just as unexpectedly accept. You'll probably have everything but the parsley and basil, and you may even have those if you've planted a nice little herb box or garden off the back step. If not, you can make a quick stop at the grocery store, where you can also pick up some crusty French bread and the makings for a salad.

Ingredients

  • 2 (10-ounce) cans whole clams in juice, undrained
  • 12 ounces uncooked linguine
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup dry white wine
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • Garnish: fresh basil leaves

How to Make It

  1. Drain clams, and reserve juice. Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. Cook pasta according to package directions, and drain.

  3. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add reduced clam juice and parsley; cook 2 minutes or until parsley is tender. Stir in clams, wine, and basil, and cook 5 minutes or until wine has reduced by half. Add pasta and black pepper, tossing well to coat. Garnish, if desired. Serve immediately.