Linguine With Clam Sauce
pasta, sautéed
1 pound (1 can) clams; minced
1/4 cup onions; chopped
3 cloves garlic; minced
1/3 cup olive oil
2 tablespoons butter
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces linguine
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon (to 2) lemon juice
Put a pot of water on the stove to boil with 1 tablespoon salt.
Drain juice from clams and set aside. Sauté onion and garlic in olive oil and butter until tender, not brown, about 5 minutes or less.
Add clam juice, oregano, salt and pepper. Bring to boil over high heat. Cook until mixture is reduced to 1 cup—about 5 minutes.
Add linguine to boiling water and cook while completing the sauce.
Lower heat under clam juice mixture. Add clams, parsley, lemon zest, and lemon juice. Cook thoroughly until clams are done. Toss with linguine.
Serves 2 to 4
NOTES : Simple shellfish pasta polished with citrus zest.
Italians would never consider adding Parmesan cheese to a shellfish pasta, but innocent Americans may have no problem with it. 389 0 0 0 0 0 0 0 0 0 0 797
Yield: 4 servings
Preparation Time: 0:30
