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.
- 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
- Cook pasta according to package instructions to al dente.
- 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.
- 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.
- Add S&P to taste, then cayenne pepper. Throw in cooked pasta and toss. Cook until sauce is absorbed by pasta.
- 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.