Linquini with Clam Sauce

Linquini with Clam Sauce

11/25/07 | by alvaro [mail] | Categories: Quick Meals

I wanted to experiment with canned clams, to see if they where a suitable substitute for fresh clams in a clam sauce.

I grabbed a can of baby clams I had in the pantry and scoured the internet for ideas. This recipe seemed appropriate so I based this meal around it.

Can O Clams

Linguine with Lemon Clam Sauce

1/2 cup (1 stick) butter
3 tablespoons olive oil
2 cloves garlic, minced (I probably used more…)
1 shallot, minced (Eh, I never have these around so I used onions!)
2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved (mine where not minced.)
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley (I used dried parsley, I thought it was good enough)
2 teaspoons grated lemon peel (I think this was key)
1/4 teaspoon ground black pepper
1 bay leaf
1 pound linguine, cooked and drained
Grated Parmesan cheese

Heat 3 tablespoons butter and the olive oil in heavy skillet over medium-high heat. Saute garlic and shallot until tender.

Add the liquid from the clams, lemon juice, parsley, lemon peel, pepper and bay leaf. Simmer until liquid is reduced to 1 cup. Remove bay leaf. Stir in clams; heat through but do not boil. Add remaining butter; stir.

Pour over hot linguine; toss to coat. When serving, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

linguine with clam sauce

I also thickened the sauce up a bit by adding a little corn starch. This made it stick to the pasta a whole lot better!

Conclusions:

Using canned baby clams is a decent substitute for fresh clams. Lemon zest is mandatory, and using corn starch as a thicker really gave the sauce some consistency.

This is a highly recommended 20 minute meal!

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