From DN Recipes by David Nagy · Food & Beverage

Linguine with Clam Sauce

Published

Linguine with Clam Sauce

Prep20 mCook12 mReady In32 m
"This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth."

Ingredients
  • 2 (6.5 ounce) cans minced clams, with juice
  • 1/4 cup butter
  • 1/2 cup olive oil
  • 1/2 tsp red pepper flakes
  • 1 tablespoon lemon juice and zest
  • 1/2 cup white wine
  • 2 teaspoons minced garlic
  • 1/2 cup finely chopped red onion
  • 1 tablespoon dried parsley
  • ground black pepper to taste
  • 1/4 tablespoon dried basil
  • 1 (16 ounce) package linguini pasta

Directions
  1. Bring a large pot of salted water to boil. Cook pasta according to package directions.
  2. In a large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the onions and garlic and sauté until just golden, about 30 seconds.
  3. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes
  4. Combine clams with juice, butter, oil, minced garlic, parsley, basil, red pepper flakes and pepper in a large saucepan. Place over medium heat until boiling. 
  5. Add lemon juice and zest, stir.
  6. Serve warm over pasta.