Linguine with Clams

I was talking with my friend and co-worker, Lisa Lohnes and we got into a discussion about clams and mussels which gave me the idea for tonight’s meal. This dish is soooo simple and soooo tasty! You can have this dish ready to eat in less than 15 minutes! Great quick meal for any day of the week!

Linguine with Clams
Serves 2

3-4 garlic cloves, finely chopped
2 shallots, finely chopped
1/3 cup olive oil
1 can of chopped clams with its juice
3/4 cup white wine
1/2 cup finely chopped parsley leaves
salt and pepper
1/2 pound linguine
2 Tablespoons cold butter

In a sauce pan large enough to hold everything, sauté the shallots and garlic in the olive oil – be careful not to burn the garlic.  Add the clams and its juice, the wine and half your parsley and cover and continue to simmer about 7-8 minutes. Use a white wine you would actually drink. Tonight I used a Chardonnay.

While that’s going on, cook the pasta according to package instructions. Use plenty of water and don’t forget to salt your water.

Check your clams sauce…add the two tablespoons of cold butter and whisk into the sauce

When your pasta is al dente, drain and toss with the clam sauce, add remaining parsley directly in your sauté pan and salt and pepper to taste.

I loved this dish.