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Author Notes: This is hands-down my favorite food that my mom made growing up. Without my expecting it, the canned fish contest has stirred up a lot of parental nostalgia, but nothing says nostalgia to me like this recipe. I requested my mom's clam sauce and linguine every single time I came home from college, and then requested the recipe when I started my own life.
This recipe is very low fat. It's not your restaurant clam sauce and linguine. Feel free to add more butter if that's your thing, but I recommend trying it out with the clean flavors of parsley and clams first. —JessicaBakes
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped fine
- 8 cloves of garlic, sliced thin
- 1 pinch red pepper flakes
- 1/2 cup white wine, I like a buttery chardonnay
- 2 bottles clam juice
- 1 pound linguine
- 1/2 cup chopped fresh parsley
- salt and freshly ground pepper, to taste
- 1/4 cup freshly grated parmesan, or more to taste
- 2 tablespoons butter
- Get a pot of water boiling for your pasta.
- Meanwhile, heat the olive oil over medium heat in a wide pan. Add the onions and a pinch of salt and sweat (not brown) them until translucent. Add the garlic and red pepper flakes and cook for another 1 minute, until fragrant. Splash in the white wine and allow the alcohol to burn off for about a minute before adding the clam juice. Allow the mixture to simmer and reduce.
- Drop your pasta, cook for 9-11 minutes depending on brand and personal preference.
- When the pasta has about 3 minutes left to cook, add the clams and half of your parsley to the pan. Mix and allow the parsley to wilt. Season with salt and pepper. At the very last moment, after draining your pasta, take the sauce off the heat and melt the butter in.
- Serve the pasta topped with your clam sauce (just dump some juice on top too!), a sprinkle of fresh parsley and some parmesan.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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