Ingredients
- 4 tablespoons extra virgin olive oil
- 3 tablespoons butter (I used 6 tablespoons Butter)
- pinch of saffron
- 4 cloves garlic, finely chopped
- 1 shallot, finely chopped (or 1/3 cup finely chopped onion)
- 3 6.5 ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice)
- 1/2 cup dry white wine (or chicken broth, if the wine flavor will touble your kids)
- 2 teaspoons Worcestrshire sauce
- 1/2 cup finely chopped parsley
- Salt to taste
- Freshly grated parmesan
- 1 pound of linguini, freshly cooked until just tender (be sure to salt the cooking water well)
Preparation
Step 1
1. Set a large pot of four quarts of water to boil (for the linguine). Salt the water generously. (add the pasta when the water comes to a boil)
2. Meanwhile, heat the olive oil and butter in a Dutch oven over medium heat, then saute the onions and garlic until softened and very fragrant- 3 to 4 minutes.
3. add the reserved clam juice, the wine or broth, and the Worcstrshire sauce, raise the heat, and bring it to a vigorous simmer, then lower the heat and simmer for 10 minutes (while you cook the linquini according to package instructions).
4. Drain the linguine when it's done al dente- don't let it overcook to too much softness, as you'll be simmering it further in the sauce ( next step ).
5. Taste the sauce for salt, then add the clams, the linguine, and the parsley, and simmer together for 5 minutes, until the sauce is mostly absorbed and everything tastes fantastic.
6. Serve wtih grated parmesan.