Linguini Alle Vongole (Linguini With White Clam Sauce)
Ready In: 50 mins
Serves: 4-6
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small onion, finely diced (about 1/2 to 3/4 c.)
- 4 large garlic cloves, minced
- 1 pinch chili flakes (use more if you like it spicier)
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- 2 -5 tablespoons all-purpose flour
- 1⁄2 cup dry white wine
- 2 (15 ounce) cans minced clams with juice
- 1 lb linguine
- parmesan cheese
Directions
- In a large pot, bring salted water to boil.
- Melt butter and olive oil together in large flat-bottomed saute' pan.
- Add onion, garlic,pepper flakes,oregano, basil, and parsley (if using dried herbs). If using fresh herbs, add them when you add the clams.
- Over low heat, cover pan and let mixture simmer until onions and garlic are tender. Do not let onions and garlic brown!
- Drain clams and set aside.
- Whisk in the 2 tablespoons of flour slowly, then whisk in the clam juice, lemon juice, and white wine.
- Turn heat to medium-low and simmer sauce for about 8 minutes, stirring often.( At this point you may want to add more flour to the sauce, depending on how thick you want the final product to be.).
- Cook linguini per package directions. When done, drain.
- Add clams to sauce (and fresh herbs if using them) and heat until the sauce returns to a simmer.
- Place portions of liguini into pasta bowls, top with clam sauce, top with Parmesan cheese, if desired and serve.
- A good crusty bread (garlic if you like) is a must for this to get every morsel of clam and sauce from the bowl!
- A side salad and chilled white wine are perfect to serve with this dish- enjoy!
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