pasta with white clam sauce
Pork
Pasta with White Clam Sauce
Garlic and oregano enhance the seafood flavor of this delicious linguine with white clam sauce. An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14. For convenience, it can be made in advance—and leftovers are just as good!
Ingredients:
- 12 ounces uncooked linguine
- 2 garlic cloves, minced
- 1 can (2 ounces) anchovies, undrained
- 1 tablespoon olive oil
- 1 bottle (8 ounces) clam juice
- 1 can (6-1/2 ounces) minced clams, undrained
- 1/3 cup water
- 2 tablespoons dried oregano
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons shredded parmesan cheese
- optional: chopped fresh parsley and fresh oregano leaves
Directions:
- Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan; if desired, top with parsley and oregano.
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