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LINGUINE - Linguine with White Clam Sauce :]>
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Yield:
Preparation time: 12 Minutes
Total time:
Source:
| Linguine with White Clam Sauce All You NOVEMBER 2012 Yield: Serves 6 Ingredients | |
| Salt | |
| pepper | |
| 1 pound | linguine |
| 1/3 cup | olive oil |
| 2 tablespoons | unsalted butter |
| 6 anchovy fillets | |
| 4 large cloves | garlic, minced |
| Pinch | crushed red pepper, optional |
| Finely grated zest and juice of 1 | lemon |
| 1/2 teaspoon | dried oregano |
| 3 tablespoons | white wine |
| 1/3 cup | chopped fresh parsley |
| 3 6.5-oz. cans | chopped clams, drained, liquid reserved (1 1/4 cups clams, 1 1/2 cups liquid) |
Preparation
1. Bring a large pot of salted water to a boil. Cook linguine until 2 minutes short of al dente, about 8 minutes, or as package label directs.
2. While pasta is cooking, warm olive oil and butter in a large skillet over medium-high heat until butter melts. Add anchovies, garlic and crushed red pepper, if desired, and cook, stirring, until anchovies melt, about 1 minute. Add lemon zest and juice, oregano, wine, half of parsley and clam juice. Bring to a boil and cook until thickened, stirring occasionally, about 7 minutes. Add clams; stir for 1 minute.
3. Reserve 1 cup of pasta cooking water. Drain pasta and add to skillet along with remaining parsley, tossing until pasta has absorbed most of the sauce, 2 to 3 minutes. Serve immediately. (If sauce is too thick, add a splash of pasta cooking water and toss.)
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