Wednesday, January 13, 2010

4. Linguine with White Clam Sauce

From 2005 Southern Living Annual Recipes

This dish may not photograph well, but don't let that fool's packed full of flavor.

This is one of those dishes that I've ordered out but never made at home. It was easy and delicious...and had a "restaurant" quality to it.

The white wine and lemon juice gave it a fresh, clean flavor, and adding a little butter at the end finished off the sauce perfectly and helped it stick to the noodles.

The hands-down best part of this dish is the broth at the bottom of the bowl, so be sure to serve with plenty of crusty bread for dipping.

8 ounces uncooked linguine
3 garlic cloves, minced
2 tablespoons olive oil
1 (8-ounce) bottle clam juice
1/2 teaspoon dried crushed red pepper (I omitted)
3 (6.5-ounce) cans chopped clams, drained
1/2 cup dry white wine
1/4 cup chopped fresh basil
2 teaspoons fresh lemon juice
1 tablespoon butter (optional)

Prepare linguine according to package directions; drain and keep warm.

Saute garlic in hot oil in a large skillet over medium-high heat for one to two minutes. Add clam juice and crushed red pepper, and bring to a boil. Reduce heat and simmer for five minutes.

Stir in clams and next three ingredients, and simmer for three minutes.

Toss with pasta and, if desired, butter. Serve immediately. Serves four.

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