Truth be told, I suck at cleaning clams. I know all the right things to do, however, I seem to always end up still with a little bit of grit in my sauce. Some say, deal with it, that is normal. No way, I can't stand it! My husband told me with great deal of trepidation that he prefers it made with canned clams anyway. What? I never have to clean clams again? Seriously? Awesome honey, I LOVE YOU! I love the look of the real clams, I really do. But as far as easier and faster, canned clams it is friends!
This dish is so easy. I know, some purists say absolutely NO cheese, but I do use some parmesan cheese. Not the stuff they sweep off the floor, GOOD parmesan! I urge you to give it a try. Some of the ingredients might seem, "off" to you but, it is sooooo good! Just trust me on this one, would ya? You can make the sauce in a different pan and have it done by the time or before your pasta is cooked.
Linguine in Clam Sauce
1 lb pkg linguine
2 6.5 ounce cans of clams. DO NOT DRAIN!
5 tbsp butter
1 tsp garlic
1 tbsp olive oil
1 cup white wine (your fav)
1/2-3/4 cup chicken stock
1/2 cup grated parmesan cheese
2 tbsp finely chopped parsley
1 tsp red pepper flakes (optional)
Cook your pasta according to package directions in WELL salted water. Make sure to use a big enough pot. So many times people cook so much pasta in such a small pot! Pasta needs room to groove!
In a medium sauce pan or high sided skillet type pan, add in butter, olive oil, red pepper flakes, and garlic.
Feel free to use more clams if you like. I just used the 2 cans I had purchased but I might have used more had I had them on hand. I would NOT use whole grain pasta with this. Of course you all should now by know I loathe whole grain pasta and I think the taste would completely overpower the delicate flavors of wine, butter and clams. If you choose to do it, I can't stop you, OR guarantee the final taste of the dish! So there!
I hope you enjoy my first seafood recipe. Can we have a moment to commemorate this event?
Your "seafood savvy" chefwannabe