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Linguine In White Clam Sauce

Fettuccine.Inn's picture
Ingredients
  Canned baby clams 10 Ounce (Or Bottled, In Brine, 300 Gram)
  Milk 250 Milliliter (1 Cup)
  Olive oil 45 Milliliter (3 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), crushed
  Onion 1 Small, finely chopped
  Sliced button mushrooms 310 Milliliter (1 1/4 Cup)
  Dry white wine 125 Milliliter (1/2 Cup)
  Finely chopped fresh parsley 15 Milliliter (1 Tablespoon)
  Finely chopped fresh basil 2 Teaspoon (10 Milliliter)
  Finely chopped fresh oregano/1/4 teaspoon dried 1 Teaspoon (5 Milliliter)
  Salt To Taste
  White pepper To Taste
  Fresh linguine/2/3 pound dried 1 Pound (450 Gram)
  Fresh basil sprigs 4 (To Garnish)
Directions

GETTING READY
1) In a bowl with the milk, drain and soak the clams for 1 to 1/2 hours. Then drain and reserve 1/2 cup of the liquid.

MAKING
2) In a large pot, gently saute the garlic and onion in the oil and butter, until soft.
3) Stir in the button mushrooms and saute for a few minutes.
4) Pour in the wine and cook over medium heat, until slightly reduced.
5) Stir in the herbs, clams and clam milk, then season with the salt and pepper to taste, cook until the is sauce is slightly thickened.
6) In a pan, cook the linguine in the boiling salted water, until tender. Drain and place on a warmed serving dish.

SERVING
7) Pour over the sauce, garnish with the basil sprigs and serve the Linguine in White Clam Sauce immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Clam
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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