Linguine in White Wine Clam Sauce

Don’t ask why I have a can of clams in my cupboard. I am weird like that. Random items manage to make it to my cart then my pantry. So, clams, linguini from a couple days ago and a really bad bottle of white wine and I got myself my birthday lunch. It turned out great.

Ingredients:

• 1 box linguine
• 4 tbsp Olive Oil
• 4- tbsp unsalted butter
• 2 6.5 oz can clams (drain juice saving 1 can for sauce)
• 1/2 C dry white wine
• 3 cloves of garlic
• 1 shallot finely chopped
• 2 tbsp. Worcestershire sauce
• A pinch of cayenne pepper
• S&P to taste
• Grated Parmigiano-reggiano
• 1/2 C finely chopped parsley

Here’s how:

1. Cook pasta according to package instructions to al dente.
2. In a large, heavy bottom pan or dutch oven, heat olive oil and butter over medium fire. Add shallots and garlic and cook till fragrant.
3. Add clam juice, white wine, worcestershire sauce and increase heat up and bring sauce to a vigorous simmer. Add clams and turn heat down and simmer for 10 more minutes.
4. Add S&P to taste, then cayenne pepper. Throw in cooked pasta and toss. Cook until sauce is absorbed by pasta.
5. Add grated cheese and chopped parsley and serve.

Easy peasy! If you’re the hostess with the mostest who want to impress, this is the way to go.

* You can use one can of clams if you wish to use fresh clams.

* You can adjust the heat level by adding more or using less cayenne. Pepper flakes are actually the more famous choice in most recipes I looked at.

* Don’t waste money choosing a white wine to cook with but don’t use cooking wine either.

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