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Clam Linguini

"Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like."



Ingredients

  • 1 (16 ounce) package linguini pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 (6.5 ounce) cans minced clams, with juice

  • 1/4 cup clam juice or water
  • 1 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste
  • opt.
  • Italian Seasoning
  • Milk and flour to thicken
  • parmasan
  • onion
  • bacon
  •  

Directions


  1. In a large pot with boiling salted water cook linguini pasta until al dente.
  2. Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
  3. Toss pasta with clam sauce. Serve warm.


Another version:
  • 1/2 cup olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 pinch red pepper flakes, or to taste
 
  • 1 3/4 cups half-and-half cream
  • 3 (6.5 ounce) cans minced clams, drained with juice reserved
  • 1/4 cup grated Parmesan cheese for topping
  • 1 (8 ounce) package dried linguine pasta

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
  2. Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
  3. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
  4. Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

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