This is a dish I acquired from my college roommate’s mom. When we would visit their home on the weekends she kindly made it for me nearly every time I visited -- I LOVED this dish!
I have lightened the original recipe by reducing the amount of butter and cheese, plus enhanced it with some white wine. My youngest, a 4-year-old noodle aficionado, exclaimed: “Pretty good noodles, Mom!” This is still one of my favorites –- my husband’s, my son’s and my dad’s as well! –TC
CLAM LINGUINI with WHITE SAUCE
6 to 8 Servings; Prep: 5 mins; Cook: 25 mins
2 TBSP kosher or sea salt
1 # box of linguini
3 TBSP olive oil
3 TBSP unsalted butter
4 large cloves garlic, peeled & grated on a microplane
Pinch red pepper flakes, optional
1 cup white wine *I use Sauvignon Blanc or Pinot Grigio
4 (6.5 oz) cans minced clams, liquid reserved *I use Snow’s brand (blue & yellow can)
4 to 6 oz. Monterey Jack cheese, grated
½ bunch fresh parsley, washed, dried & chopped *May also used 2 TBSP dried parsley flakes, make sure they are deep bright green for freshness
COOK THE PASTA: Bring a large stock pot of water to a boil. Just before adding the pasta, add the salt. Add pasta and cook to al dente and drain, reserving ½ cup of cooking liquid just in case
you need to stretch or thin-out your sauce.
MAKE THE SAUCE: Simultaneously, in a separate large non-stick skillet with 3” sides, melt butter with olive oil. Once hot, add garlic and red pepper flakes and stir about 2 minutes until fragrant. Add wine and let liquid reduce by half. Add clam juice and simmer 7 or 8 minutes until reduced by half again. Stir in clams and shredded cheese, continuing to stir until cheese is melted. Add hot pasta (cooked to al dente) and cook in the simmering sauce until sauce thickens and coats the noodles, approximately 2 to 4 minutes. Toss with parsley and serve immediately.
Miss Madeline always served this with a salad and yeast rolls. We exchange the rolls with crusty French bread, of the sourdough variety, rubbed with garlic and on occasion ripe tomatoes. This dish is great as ‘leftovers’ -- if you can restrain yourself when you first make it! –Courtesy Sabryna Roberson, The Traveling Culinarian – March 2012.
6 to 8 Servings; Prep: 5 mins; Cook: 25 mins
2 TBSP kosher or sea salt
1 # box of linguini
3 TBSP olive oil
3 TBSP unsalted butter
4 large cloves garlic, peeled & grated on a microplane
Pinch red pepper flakes, optional
1 cup white wine *I use Sauvignon Blanc or Pinot Grigio
4 (6.5 oz) cans minced clams, liquid reserved *I use Snow’s brand (blue & yellow can)
4 to 6 oz. Monterey Jack cheese, grated
½ bunch fresh parsley, washed, dried & chopped *May also used 2 TBSP dried parsley flakes, make sure they are deep bright green for freshness
COOK THE PASTA: Bring a large stock pot of water to a boil. Just before adding the pasta, add the salt. Add pasta and cook to al dente and drain, reserving ½ cup of cooking liquid just in case
you need to stretch or thin-out your sauce.
MAKE THE SAUCE: Simultaneously, in a separate large non-stick skillet with 3” sides, melt butter with olive oil. Once hot, add garlic and red pepper flakes and stir about 2 minutes until fragrant. Add wine and let liquid reduce by half. Add clam juice and simmer 7 or 8 minutes until reduced by half again. Stir in clams and shredded cheese, continuing to stir until cheese is melted. Add hot pasta (cooked to al dente) and cook in the simmering sauce until sauce thickens and coats the noodles, approximately 2 to 4 minutes. Toss with parsley and serve immediately.
Miss Madeline always served this with a salad and yeast rolls. We exchange the rolls with crusty French bread, of the sourdough variety, rubbed with garlic and on occasion ripe tomatoes. This dish is great as ‘leftovers’ -- if you can restrain yourself when you first make it! –Courtesy Sabryna Roberson, The Traveling Culinarian – March 2012.
