Linguini in White Clam Sauce

Linguini in White Clam Sauce

Ingredients:

6 - tablespoons butter, lightly salted

1 – large onion (or two medium) chopped

4-6 cloves garlic, chopped fine

½  tablespoon salt, to taste

½ tablespoon ground black pepper

1/2 tablespoon Italian Seasoning

½ tablespoon Old Bay Seasoning

4 - 6.5 oz. cans of chopped clams ( I get the Snows/BumbleBee six pack at BJ’s)
* use the juice from 3 of the cans

1 – cup white wine (Pinot Grigio?)

1 – 16 oz. box of linguini

2 tablespoons chopped parsley

grated parmesan cheese

Directions:

Heat 1 -1 ½ gallons water in a large pot with salt to a boil

Melt the butter in a large fry pan

Sautee the onions for around 5 minutes on medium-high

Add the garlic and cook for another 5 minutes, or until brown

Add salt, pepper, Old Bay, and Italian Seasoning and cook a few more minutes

Add clams, including 3  cans of their juice, and wine, and cook down the liquid to about ½ its volume
Add the linguini to the the water and bring a boil again
Cook to Al Dente, about 7 minutes, reduce heat 

Pour out the pasta into a colander, rinse briefly with cold water, not too much

Serve the sauce over the pasta and garnish with parsley, if you like, and parmesan

·      Notes;

1.     Do not add oil to the water. It does nothing for the taste and the sauce won’t stick to it. If it sticks together after being in the colander, spray it with some water.

2.     Do use salt in the water. It brings out the starches and flavor in the pasta.

             3. The chopped clams are almost as good as fresh, and a lot less trouble!