In all fairness I like to post about recipes that I didn’t so much love. Linguie and Clam Sauce is not something I’ve EVER made. Occasionally I’ll order it when I go out (usually in a tomato sauce) but I have to be in the right mood. I was grocery shopping a few weeks ago at Loblaws and was going a little nuts with the shopping cart. I usually avoid getting a shopping cart because I overshop but that particular day I was feeling lazy and wanted a cart dammit! Which is how I ended up with a can of clams. They were on sale, I was feeling inspired so I bought them.
The can languished in the back of my cupboard for a few weeks until I decided to just make me some linguine with clams. I found this recipe from Bon Appetit on Epicurious and decided to go for it. It seemed to have a lot of yummy flavours and ingredients that I happened to have on hand. Easy enough!
Now I won’t blame the recipe but the dish was WAY too “clam-y”. Seriously. I couldn’t escape the clams! Maybe I don’t like canned clams? Maybe I’m grossed out by their appearance? Maybe I only like deep-fried clams? I’m not sure! But I do know that I did not love this dish.
If I were going to make this again (which I will not) I would probably add more garlic. I really needed another flavour to mask the clamminess.
This one definitely gets a WHOMP WHOMP.
Linguine with White Clam Sauce
2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 pound linguine, freshly cooked
Grated Parmesan cheese (optional)
Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper. Serve, passing Parmesan, if desired.
Bon Appétit
February 1995
If you enjoyed this article, please consider sharing it!
[…] via: What’s on My Pate, Cooking with Beer, Recipe Mamma, Christine’s Kitchen Chronicles, The Food Network. Dinner […]
[…] via: What’s on My Pate, Cooking with Beer, Recipe Mamma, Christine’s Kitchen Chronicles, The Food […]