Linguine With White Clam Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Sam Viviano
| 2 7½-ounce cans | minced clams, (Using fresh clams is a lot of trouble and I can't tell a whole lot of difference) |
| ¼ cup | olive oil |
| ¼ cup | butter |
| 2 cloves | garlic, chopped |
| 2 tablespoons | parsley, chopped |
| 1½ teaspoons | salt |
| ½ | lemon, (juice) |
| 1 tablespoon | capers |
| ¼ cup | dry white wine |
| 1 pound | linguine |
| Romano cheese, grated |
Drain clams, but reserve ¾ cup of liquid. Set aside. In frying pan (large enough to hold the linguine) slowly heat oil and butter. Add garlic. Sauté until golden brown, do not burn. Add lemon juice to clam juice and add to frying pan. Add parsley, salt, capers, and white wine. Bring to a boil. Turn down heat and let simmer for 10 minutes. Add clams. Cook for 2 minutes. DO NOT OVERCOOK.
Cook linguine in salted boiling water, but just take it off the heat when it is still slightly undercooked. Drain and add to the clam mixture. Allow it to cook in the clam mixture for about a minute to a minute and a half. Add Romano cheese and serve immediately.
Serves 4.
From Sam Viviano.
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