the baker upstairs: linguine with clam sauce

9.09.2015

linguine with clam sauce

Yum

I've been looking through my older posts on the blog and realizing lately how many posts need to be updated! Looking back at some of those old pictures just makes me cringe. (Ugh!) This linguine with clam sauce is a recipe we eat often as a family, but I posted about it way back in 2011, so my pictures totally don't do it justice. It's one of my favorite recipes to make because it's super easy, ready in about twenty minutes, and the pasta sauce is so rich and creamy and flavorful! If you're wary about cooking with clams, rest assured that the end result isn't fishy smelling or tasting. The clam juice just adds a ton of flavor. My kids are not the biggest seafood fans, but they absolutely love this pasta and will eat it anytime I make it. Definitely a dinner win!
Linguine with Clam Sauce

12 ounces linguine
2 tablespoons olive oil
2 tablespoons butter
2-3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, juice reserved
1/2 cup heavy cream or half and half
freshly grated parmesan cheese

Cook the pasta according to the package directions, then drain. While the pasta is cooking, heat the olive oil and butter in a skillet over medium heat. Add the garlic and cook 1-2 minutes, or until fragrant. Add the clam juice and cook until it has reduced by about half. (For me, this took about ten minutes.) Add the cream and minced clams, and cook until heated through. Toss with the cooked pasta and top with grated parmesan cheese. Enjoy!

recipe via Annie's Eats

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