Monday, December 6, 2010

Linguine with Clam Sauce

What a perfect way to break a fast, we loved this fast, easy and very tasty pasta!

Recipe and Photo from: Annie's Eats

Linguine with Clam Sauce

12 oz linguine pasta
2 tbsp extra virgin olive oil
3 tbsp unsalted butter
2-3 cloves of garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
1/2 c heavy cream (or half and half)
Salt and pepper
Grated Parmesan, for serving

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain will

Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium high heat until the butter is completely melted. Add the garlic to the pan and saute until golden and fragrant, about one minute. Add the reserved clam juice to the pain, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.

Portion the pasta into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan, if desired. Serve immediately.

A few notes from me :

I sauteed some mushrooms in a little butter and oilve oil and added on top of the pasta as well, yum.

Also what I loved about this recipe was that you could actually do the sauce prep while the pasta was cooking. Usually I have to prepare sauces before hand, but truly you can make the sauce in the 9 minutes it takes to cook the pasta

Also though....if you cook the pasta and have a little bit of work left to do with the sauce (I decided last minute about the mushrooms) and you strain the pasta and put the strainer so it is hanging on the top of the pot and you put the pot back on the stove. Well. Just make sure that you turned the burner off. Yeah my strainer totally melted all over my pan. On the bright side I now have a stock pot/strainer combo, with a nice side of melted plastic carcinogens. Sigh.

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