Friday, October 26, 2012

Linguine with White Clam Sauce

This is SO good. It's so simple but very flavorful. It's nice to find good, simple dishes that have some seafood in them. This is a very healthy recipe that will make the whole family wanting more!


  • 1/2 pound linguine
  • 1/4 cup extra virgin olive oil
  • 4-6 cloves garlic, finely chopped
  • 1 medium onion
  • Pinch of red pepper flakes
  • 4-5 sprigs fresh thyme, leaves stripped (about 2 tablespoons)
  • 1/2 tsp oregano
  • 1 cup white grape juice
  • 1 can whole baby clams (15 ounces), with their juice
  • Grated zest of 1 lemon
  • 2 tablespoons flat leaf parsley, chopped
  • Salt and freshly ground black pepper to taste


Put a large pot of water over high heat. When water boils, add salt and pasta. Cook until slightly underdone, about 6-7 minutes.

Meanwhile, heat a large skillet over medium heat. Add olive oil, garlic, onion and red pepper flakes. Cook for about 2 min then add thyme, oregano and juice. Simmer to reduce, about one minute. Stir in clams with their juice and the lemon zest.

Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor. Add parsley, salt and pepper. Serve with crusty bread for mopping up remaining juices


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