I first had this dish several years ago at a friend's house. Noel (who's mom gave us this recipe) is a great host and cook. I remember saying at the time that I thought the pasta dish was delicious and wouldn't ya know? She ended up giving the recipe to me at my bridal shower. Yay for me - and for you, because now I'm sharing it.
It's a simple recipe, perfect for a weeknight meal when you want to feed your family something delicious but really feel like calling in for delivery*. It's light, flavorful and served with a salad and bread, makes a complete meal that's filling and healthy. It would also be lovely as a side dish.
We ended up making some semolina linguine that night, since it was a special night - our 5 month anniversary.
We don't need much to celebrate, and I really like homemade pasta. We also toasted with a bit of champagne. Like I said, it doesn't take much. :)
The prep work is minimal, so it literally comes together in 30 minutes. It definitely will get added to our regular meal rotation.
*Is it weird that I honestly never think of this? Sometimes I do ponder making boxed pasta with canned sauce and calling it a night. But it never, ever occurs to me that I could call someone to deliver dinner.
**I used homemade pasta. To save time, you could use boxed pasta or pre-made homemade pasta. The results of either would still be delicious.
It's a simple recipe, perfect for a weeknight meal when you want to feed your family something delicious but really feel like calling in for delivery*. It's light, flavorful and served with a salad and bread, makes a complete meal that's filling and healthy. It would also be lovely as a side dish.
We ended up making some semolina linguine that night, since it was a special night - our 5 month anniversary.
We don't need much to celebrate, and I really like homemade pasta. We also toasted with a bit of champagne. Like I said, it doesn't take much. :)
Saccameno's Linguine with White Clam Sauce
Ingredients:
1 lb linguine
1 tbsp butter
1 tbsp olive oil
1/3 c. onion
4 cloves garlic
4 cans chopped clams (juice and clams separated)
1 lemon, juiced
1 tsp. basil
1 tsp. parsley
1/2 c. finely grated Pecorino Romano
salt and pepper, to taste
In a large skillet or saute pan, melt the butter and olive oil together over medium heat. Once hot, add the onions and garlic and cook until transparent (about 5 minutes). Add in the clam juice, lemon juice, basil and pasley and simmer, uncovered, for 5 minutes. Next, add in the clams and cover. Continue to cook over low heat for another 20 minutes. After 20 minutes, uncover and add the cheese and salt and pepper to taste. Once you are satisfied with the flavor, toss in the cooked pasta** and serve, topping with more cheese and parsley if desired.
The prep work is minimal, so it literally comes together in 30 minutes. It definitely will get added to our regular meal rotation.
*Is it weird that I honestly never think of this? Sometimes I do ponder making boxed pasta with canned sauce and calling it a night. But it never, ever occurs to me that I could call someone to deliver dinner.
**I used homemade pasta. To save time, you could use boxed pasta or pre-made homemade pasta. The results of either would still be delicious.
ooooooh that pasta looks divine.
ReplyDeleteYummy:) I look so forward to trying your recipe...mine is similiar...I also use grated cheese with mine and also with my anchovie sauce linguine BUT several times on the food channels the judges have really been adament about NOT to ever use cheese with seafood: have you ever heard that...anyhow, thanks so much for sharing.
ReplyDeleteI have heard not to mix cheese and seafood, but rules are meant to be broken - I didn't add any to the sauce, but we did shave a bit of pecorino romano on the top. I've also heard lobster mac and cheese is to die for, so maybe they don't know everything. :)
ReplyDeleteThank you for a healthier way to prepare my Linguine with Clam Sauce...less olive oil and butter...thanks, it was very good:)
ReplyDeleteHubby "really" enjoyed, also.
I'm so happy you tried it and liked it!
ReplyDelete