Easy Linguine with Clam Sauce

This is an easy weeknight dinner that twirls together the salty taste of the sea with savory garlic and linguine. It’s fast and tastes like it came from your favorite Italian restaurant. Serve with some garlic bread and a Pinot Noir and you have a feast.

Makes 4 main course servings

Ingredients

6 Tablespoons Olive Oil for frying

1 Lg Onion (diced)

¼ tsp Kosher Salt

2 Cloves garlic (minced)

¼ C Dry White Wine (i.e. Pinot Noir or Chardonnay)

1 6.5 oz Can Chopped Clams with Juice

1 6.5 oz Can Chopped Clams drained

1 TBS Fresh Lemon Juice

1 tsp Anchovy Paste

1 lb Dried Linguine

3 TBS Fresh Italian Parsley (chopped)

1 TBS Drained Capers (optional)

1 TBS Extra Virgin Olive Oil

¼ C Grated Parmesan or Romano Cheese

Directions

Bring a large pot of salted water to a boil.

Heat 6 tablespoons in a large skillet over medium-low heat. Add the onion and kosher salt and cook on low until soft and translucent (7-10 minutes), stirring often. Add the garlic and cook for an additional 30 seconds. Add the wine and bring to a simmer for 5 minutes.

Add the linguine to the boiling water and cook until aldente, about 12 minutes for most linguines, then drain.

While the pasta is cooking add the canned clams, lemon juice and anchovy paste to the onion mixture for one minute. Add the parsley and capers. Add the linguine to the sauce and mix. Pour into a large bowl, drizzle with 1 tablespoon of extra virgin olive oil and mix in the grated cheese. Serve with extra cheese on the side.

Cook’s Note: Do not skip the anchovy paste. You will not taste the anchovy but it will add umami, a savory taste, that brings out all of the other flavors in the dish. Anchovy paste comes in a tube in the canned vegetable aisle.

To print a copy of this recipe go to Linguine with Clam Sauce.