Linguine And Clam Sauce

You'll definitely want to try this tasty linguine and clam sauce for dinner soon! Get the recipe at www.drugstoredivas.net.We went to the farmers’ market last weekend and Pete found clams at a really good price. Immediately, he was inspired to make linguine and clam sauce.

It’s his go to standard for testing an Italian restaurant. If linguine and clam sauce is on the menu, he’ll order it and it will be his barometer by which to judge the rest of the menu. 

Me? No. I’ll choose something with red sauce. I don’t do seafood (unless it’s tuna fish in a can), so I judge more off eggplant Parmesan. So, I wasn’t able to judge this linguine and clam sauce recipe that Pete created based off of Scott Ure’s clams and garlic recipe. Pete was the judge and he absolutely loved it. So, if we were going to open an Italian restaurant out of our kitchen, he’d come eat here.

Linguine And Clam Sauce

You'll definitely want to try this tasty linguine and clam sauce for dinner soon!

What You Need:

  • 1 dozen large local clams in shell
  • 2 tablespoons olive oil
  • 1 small green bell pepper
  • 1/2 yellow onion
  • 6 cloves garlic
  • 2/3 cup white wine
  • 2 tablespoons butter
  • 1 tsp Italian seasoning
  • 1/2 lb linguine
  • Breadcrumbs, for garnish

What You’ll Do:

Bring a large pot of water to boil. Boil the linguine according to the package. 

You'll definitely want to try this tasty linguine and clam sauce for dinner soon! Get the recipe at www.drugstoredivas.net.

While that is cooking, wash clams to remove any grit. I use a toothbrush to scrub them.

In another large pot, heat oil. Add onion, bell pepper, and garlic. Saute until tender. Add the wine and boil until wine has reduced by about half.

You'll definitely want to try this tasty linguine and clam sauce for dinner soon! Get the recipe at www.drugstoredivas.net.

Add clams to the pot, cover it, and steam. When the clam begin opening, add butter, re-cover, and steam until the clams open. Transfer open clams and juice to a large bowl. Discard any unopened clams.

Using a fork, remove the clams from the shells and roughly chop them.

Serve oven linguine. Garnish with breadcrumbs.

Linguine And Clam Sauce
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Ingredients
  1. 1 dozen large local clams in shell
  2. 2 tablespoons olive oil
  3. 1 small green bell pepper
  4. 1/2 yellow onion
  5. 6 cloves garlic
  6. 2/3 cup white wine
  7. 2 tablespoons butter
  8. 1 tsp Italian seasoning
  9. 1/2 lb linguine
  10. Breadcrumbs, for garnish
Instructions
  1. Bring a large pot of water to boil. Boil the linguine according to the package.
  2. While that is cooking, wash clams to remove any grit. I use a toothbrush to scrub them.
  3. In another large pot, heat oil. Add onion, bell pepper, and garlic. Saute until tender. Add the wine and boil until wine has reduced by about half.
  4. Add clams to the pot, cover it, and steam. When the clam begin opening, add butter, re-cover, and steam until the clams open. Transfer open clams and juice to a large bowl. Discard any unopened clams.
  5. Using a fork, remove the clams from the shells and roughly chop them.
  6. Serve oven linguine. Garnish with breadcrumbs.
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