Linguine with Clam Sauce recipe from All Recipes
Recipe By Dorothy Rinaldi who wrote:
“This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.”
Adapted here by me.
- 2 (6.5 ounce) cans minced clams, with juice
1 (16 ounce) package linguini pasta
- 1/4 cup butter 1/2 cup vegetable oil
- 1/2 teaspoon minced garlic
1 tablespoon dried parsley
- ground black pepper to taste
- 1/4 tablespoon dried basil
I experimented this time. The above recipe is quite fine with its traditional Italian taste, which I have made and enjoyed.
My Notes: Substitutions were sliced shallot
Trader Joe’s Italian Capellini pasta – cooks quickly
Additions: mushrooms, green onions and grated Romano cheese
Slice up 6 or more mushrooms to taste and 1-2 shallots to the quantity listed in the recipe.
Slice the green onion to sprinkle on top at plating time.
In a cast iron pan on low heat add tablespoon of olive oil and a generous tablespoon of butter; then drop in the shiitake mushrooms and follow with shallots – cook for a few minutes until softened.
Then add parsley, ground black pepper and basil to taste. I was generous with the ground black pepper.
Meanwhile bring a pot of salted water to a boil. I did not salt the water. Clam juice is very salty!
Lastly, to the vegetable pan add clams and clam juice. Bring to a boil. Then cover to simmer for a couple of minutes and cook down – that happens quickly.
When water is boiling cook the pasta to specifications. The Capellini pasta cooks in three minutes
Drain the pasta and toss gently into the pan of mushrooms and clams mix together and plate.
Add a sprinkle of green onions for color and grated Romano cheese.
Serve and smile. It takes minutes to make.
For a land locked seafood lover, this is a fun way to indulge in clams and pasta. The mushrooms are good because they add some color and flavor to the sauce.
Thanks for stopping by my kitchen.
Have a peaceful day, wherever you are.