College Life: Linguine In Clam Sauce
I was looking through my recipes archive today and I said a LONG time ago that I’d post a Linguine in Clam Sauce recipe.
Disclaimer: This recipe has been adapted bastardized for college life, keeping in mind the sparse amount of ingredients that a co-ed may have laying around the apt. Here we go!
Linguine In Clam Sauce
Mis En Place (Get everything organized)
Ingredients you probably (and should) have:
-3 cloves of garlic minced finely
-Extra Virgin Olive Oil
-1 Pad of butter
-1/2 Cup of chicken broth or white wine (yeah right)
-1 or 2 Pinches of red pepper flakes
-1 tsp of fresh (or bottled) lemon juice
-linguine (make an ‘O’ with your thumb and pointer finger and take 2/3 of that)
Ingredients you will have to buy:
-2 8oz. cans of chopped clams (1/2 of liquid reserved)
-Chopped parsley for garnish (Optional)
Steps
1. Cook Linguine according to directions. Tip: Never let the pasta wait for the sauce. Let the pasta boil for 5 mins, then start the sauce.
2. In a cold saucepan, add butter, olive oil (2 rounds around the pan), garlic and red pepper (crush in your hands to release the essential oils). Starting with a cold pan infuses all the flavors together for a more intense sauce.
3. Turn on the heat to med-high and cook for 3 mins or before the garlic turns brown.
4. Add the clams and reserved liquid, stir well.
5. A minute later, after the clams are heated through, add the chicken broth/white wine. Let cook for another 4 mins.
6. Drain pasta and reserve some (3 Tsp.) of pasta water. Add Linguine and pasta water to saucepan and coat well.
7. Plate dish and garnish with chopped parsley and lemon juice. Serve with garlic-y bread.
That’s it! It seems like a lot of steps, but all you’re really doing is making a sauce and combining it with the pasta. It only takes 10 mins to make because you’re only cooking the pasta and the garlic. Everything else just need to be heated through.
I hope you make it, it really is a cheap/delicious dish. All the ingredients have a long shelf life (sans the garlic, but you should always have that on hand anyway) and are available year round without refrigeration!
Enjoy!
~Spec
