When I was just out of graduate school, living in a triple-decker in Belmont, Mass., it was always great fun to have a friend come over and to cook dinner together after work. My dear friend Jane and I made this linguine dish more times than I can count, sharing some wine and many laughs each time. Once my kitchen and my skills improved, the canned clams were replaced by fresh ones, and the sauce became a bit more complex. Still, for a simple weeknight meal with a friend, add a salad and you can’t beat this!
1 can of chopped or minced clams
2-3 cloves of garlic
2 T. olive oil
½ cup white wine (as dry as possible)
½ to 1 lb. linguine
freshly ground black pepper
fresh basil or parsley
- Bring a large pot of heavily salted water to a boil.
- Finely chop the garlic.
- In a large pot or frying pan (big enough to hold the pasta and the sauce) add the olive oil and warm over medium-low heat. Add the chopped garlic and sauté just until fragrant but do not let it brown.
- Add the can of clams, including the juice. Add the white wine and cook until just beginning to bubble. Set aside.
- Cook the pasta and drain thoroughly.
- Add the pasta to the clam sauce, season with salt (if needed), black pepper.
- Top with either torn up basil leaves or chopped.
Serves 2-3 (depending on how much pasta you cook and how hungry you are).
One thought on “Linguine with White Clam Sauce”
The best ever!
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