the baker upstairs: linguine with clam sauce

12.05.2011

linguine with clam sauce

Yum


When I saw this recipe on Annie's Eats, I was intrigued but also a little wary. I do like clam chowder, but I'm always a little weirded out by seafood. I was afraid the pasta would taste fishy, and that just seemed gross to me. Still, Annie explained that the recipe was one she had enjoyed as a child, and I figured it was worth a shot. I'm so glad I made it! It was easy and delicious. Abby ate every last noodle on her plate, and even licked up all the clam sauce. The clams were delicious and salty without being fishy, and the dish was light and flavorful. Yum!

Linguine with Clam Sauce
Annie's Eats

12 oz. linguine pasta
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2-3 cloves garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
½ cup heavy cream (or half-and-half)
Salt and pepper
Grated Parmesan, for serving

Bring a large pot of salted water to boil.  Cook pasta according to the package directions until al dente.  Drain well.

Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted.  Add the garlic to the pan and sauté until golden and fragrant, about 1 minute.  Add the reserved clam juice to the pan, bring to a simmer, and reduce by about half.  With the heat on medium-low, stir in the clams and the heavy cream.  Season the sauce to taste with salt and pepper.

Portion the pasta into warmed serving bowls.  Spoon some of the sauce over the pasta and top with grated Parmesan, if desired.  Serve immediately.
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