Linguine with clams is B’s favorite Italian dish. He orders it almost every time he sees it on the menu. This is a pantry version that I tried that is a combination of a 30-Minute Meals recipe A sent me and one I saw on MyRecipes. We made this dish and thought it was pretty decent, although nothing can beat fresh clams. I think next time I would add some lemon juice or zest since it seemed like it was missing some acid.
Prep: 12 minutes; Cook: 7 minutes.
Ingredients
4 ounces uncooked linguine
1 tbsp olive oil
3 cloves chopped garlic
2 fillets flat anchovies, chopped
1/2 teaspoon crushed red pepper
1/4 cup white wine
2 (6 1/2-ounce) cans chopped clams, drained, reserving 2 tablespoons juice
salt and pepper to taste
Directions
1. Cook the linguine about one minute less than package directions.
2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, add oil, garlic, anchovies and red pepper. Stir until anchovies melt. Add wine; continue to sauté another minute, or until garlic is fragrant but not browned. Add the drained chopped clams, wine and reserved 2 tablespoons clam juice; stir gently to combine, and simmer.
3. Add pasta to the skillet with the sauce. Stir and continue to simmer 3 minutes or until slightly thickened.
4. Add salt and pepper to taste.
Sources: MyRecipes, 30-Minute Meals
