Linguine with Canned Clam Sauce

Name: Linguine with Canned Clam Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1/3 cup Olive oil; 4-5 cloves Garlic (finely minced); 1 small Shallot (peeled, small diced); 1/2 cup White wine; 2 cans (6.5 oz) each) Canned chopped clams in juice; small bunch Fresh parsley (finely minced); 1 lb Linguine; 2 tbsp Butter; 10 oz can Whole Baby Clams (drained if in water. Clam juice reserved and added to the chopped clams if packaged in juice)

Alan Bacho @ilikefood

Fast way to create Pasta Alle Vongole

Alan Bacho @ilikefood

Fast way to create Pasta Alle Vongole

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Ingredients

2 servings

1/3 cupOlive oil
4-5 clovesGarlic (finely minced)
1small Shallot (peeled, small diced)
1/2 cupWhite wine
2 cans (6.5 oz)each) Canned chopped clams in juice
small bunchFresh parsley (finely minced)
1 lbLinguine
2 tbspButter
10 ozcan Whole Baby Clams (drained if in water. Clam juice reserved and added to the chopped clams if packaged in juice)

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Steps

1

Add olive oil to a large frying pan over low heat. Stir in garlic and shallots, cook for 4 minutes without browning.
2

Add white wine, increase heat to medium-high, and reduce for 3-4 minutes.
3

Lower heat, add chopped clams with juice and 3/4 of the parsley. Cook for 3 minutes. Reduce heat to lowest point to keep warm.
4

Boil linguine in salted water until 1-2 minutes before al dente. You will finish cooking the pasta in the frying pan.
5

Strain pasta, reserving 2 cups pasta water.
6

Add the linguine, 1 cup of the pasta water and drained baby clams to the frying pan with the sauce
7

Stir linguine with the clam sauce constantly over medium-high heat to emulsify for 2 minutes. Add more pasta water as needed to achieve desired sauce consistency.
8

Remove from heat and stir in butter until melted and glossy.
9

Serve topped with remaining parsley, optional fresh ground black pepper and optional red pepper flakes.