Decadent Cooking

Linguine with White Clam Sauce

Chef Bob, a contributor to the blog, passed away two years ago this month. In his memory, we will be sharing some of his recipes this week. RIP to Chef Bob.

Linguine with White Clam Sauce

 Simply delicious linguine with clams. Bold and spicy, you will just love this. Quick and easy to make too with ingredients you probably already have on hand.  I’ve had in the backburner for quite some time. I prefer red sauce than white sauce and that is what I usually cook. But it was my late wife’s birthday the last time I made this, and she requested a white sauce.

 

1 12 oz. bottle clam juice

1 pound linguine

Salt and white pepper to taste.

1/4 cup extra-virgin olive oil

2 tablespoons of butter

4 cloves garlic, chopped,

1/2 cup dry white wine

Juice and zest from one lemon

1 pound baby or small clams in shell

2 (15-ounce) can whole baby clams, with their juice Handful flat-leaf parsley, chopped.

Bring a large pot of water to a boil. Add salt and the linguine and cook as directed or until al dente. The linguine will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, butter, garlic. Cook together. Add wine, the juice from the clams to the pan and reduce by 1/3, and the zest of one or two lemons. Finally, add the clams and the juice from one lemon. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt and pepper, top with parsley, Parmigiano-Reggiano and serve with a loaf of crusty bread and soft butter.

 

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