Linguine With Clam Bolognese
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 59.14 ml extra virgin olive oil
- 78.78 ml finely chopped onion
- 78.78 ml finely chopped carrot
- 78.78 ml finely chopped celery
- 9.85 ml finely minced fresh garlic
- 14.79 ml finely chopped fresh flat-leaf parsley
- 78.78 ml dry white wine
- 236.59 ml finely minced fresh clams with their juice
- 394.39 ml pureed canned tomatoes
- 1 chopped fresh hot pepper (or 1/4 t. cayenne)
- fresh ground black pepper
- 453.59 g dried linguine
- 59.16-88.74 ml unsalted butter, at room temperature
- homemade toasted breadcrumbs (optional)
directions
- Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.
- Cook the vegetables over medium heat until soft without browning, about 10 minutes.
- Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.
- Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.
- Bring to a boil, decrease heat, and simmer gently for 15 minutes.
- Bring a large pot of water to a boil for the pasta.
- When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.
- Cook at a rapid boil, stirring frequently, until al dente.
- Drain pasta and add to the saute pan.
- Toss with 4 tablespoons of butter, or more to taste.
- The sauce should be glossy and clinging to the strands of linquine.
- Serve immediately with the bread crumbs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!