LINGUINI WITH WHITE CLAM SAUCE (serves 3-4)
– 3 cans whole baby clams (& juice of 2 of those cans)
– 1 vidalia onion, sliced into thick half moons
– 2 garlic cloves, minced
– handful fresh parsley, chopped
– 3/4 cup good white wine (optional, but lends a nice dimension of flavor)
– 1 tbsp. butter
– 1 tbsp. EVOO
– 1/4 c. grated parmesan cheese, plus more for topping
– pasta, approx. 1/4 lb., or 3-4oz. for each guest
1. In a large pan, melt the butter and EVOO over medium heat until combined. Add the garlic and stir until fragrant, approx. 60 seconds. Add the onions and saute until soft, approx. 5-7 minutes.
2. Add the wine and let the alcohol burn off, approx. 3-5 minutes.
3. Add juice of 1 can and all the baby clams. Take 1 can of juice and discard. In the remaining can with the juice, add 1/4 c. grated parm, combine, and add to the pan.
3. Stir to combine, then turn heat down to low. Cover and simmer for about an hour, stirring every now and then.
4. At the very end, throw in the chopped parsley and stir to combine. Cook the pasta, then top with the white clam sauce. There will be quite a bit of juice, which is delicious, so keep the pasta separate so it doesn’t soak it up (if you’re going to have leftovers).
5. Serve, per my Mom’s instructions: “with a salad & of course a good bottle of white wine. Invite a friend over for a real treat!”
|That’s a well-used recipe card from my Mom, right there!|
In other news, I am super psyched for a weekend yoga workshop with the amazing Pradeep at Balance Yoga despite this snowstorm that’s meant to be bombarding the Northeast this weekend. Also, snowstorm “Nemo”? Seriously??