Linguine with Clam Sauce

Excellent...If you like seafood skip the linguini and when you add the clams add shrimp, crab whatever seafood you like....excellent on its own with a nice bread

Linguine with Clam Sauce
Linguine with Clam Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound linguine, or spaghettini

  • 2

    tablespoons olive oil

  • 3

    ounces chorizo, diced

  • 1/2

    cup finely chopped yellow onions

  • 3

    tablespoons thinly sliced garlic

  • 2

    teaspoons chopped fresh oregano

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon crushed red pepper flakes

  • 2

    pound Little Neck clams, scrubbed and purged in water

  • 3/4

    cup dry white wine

  • 1/2

    cup clam juice

  • 1/2

    cup heavy cream

  • 2

    teaspoons fresh lemon juice

  • 1

    tablespoon extra-virgin olive oil

  • 1/4

    cup finely chopped fresh parsley leaves

  • 1/2

    cup finely grated Parmesan

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside. In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately. Bon Appetit

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