Dec 5, 2010 Posted in Entrées, Recipes

Linguini with Clam Sauce

 

Serves 4

1 lb dried linguini
3 T olive oil
2 cloves garlic, minced
1 large yellow onion, diced
3 T minced flat leaf parsley or dried
1 t basil
½ t oregano
4 6.5 oz cans chopped clams
1 8 oz bottle clam broth
salt and pepper
fresh grated parmesan

To cook the pasta, place a large kettle 2/3 filled with water plus a sprinkling of salt and a bit of olive oil over high heat, covered. When the water boils, add the linguini. Cook until al dente, about 12 minutes. Start the sauce while the water is heating.

Heat a large deep skillet over medium flame. Add the olive oil. Add the diced onion and the minced garlic. Stir occasionally until translucent. Increase the heat, then add the liquid from the cans of clams and the broth. Reduce the volume by 2/3 and add the parsley, basil and oregano.

After draining the cooked pasta, add the clams and reduce the heat to low. Only heat the clams, but do not cook them or they will become rubbery. Divide the pasta into four bowls or plates, top with the sauce and serve with fresh parmesan.