Quick Linguini in Clam Sauce Serves 4
- 8 ounces dry linguini
- 6 quarts of water
- 2 tablespoon kosher salt (maybe more)
- drizzle of extra virgin olive oil
- Bring water to boil in a large pasta pot
- When boiling add salt. Taste water. If it tastes like the sea, good! If not, add more salt,
- Then add the pasta.
- Cook until pasta is al dente about 9-10 minutes.
- Drain, toss with a drizzle of olive oil and set aside, (over hot water, if necessary) covered, to keep warm.
- 4 tablespoons butter
- 4 tablespoons flour
- 4 ounces of clam juice
- 4 ounces good chicken stock
- 1/2 cup dry white wine
- 1 teaspoon granulated garlic (or fresh, if you prefer, but use less)
- 2 teaspoons sea salt
- 1 teaspoon white pepper
- 16 ounces of cooked baby clams
- 3 ounces heavy cream
- 1/2 c. Parmigiano Reggiano.
- 2 tablespoons freshly chopped dill fronds (optional) for garnish
- Melt butter in a medium boiler
- Add flour and seasonings and stir, cooking briefly. DO NOT ALLOW TO BROWN.
- Add liquids except cream, continue to stir and bring to a boil. (If sauce is too thick, add a bit more clam juice or chicken stock)
- Finally when the sauce is a consistency of a gravy that pleases you,
- Add the clams and cream. Bring to heat.
- Toss with the warm linguini and 1/2 c. Parmigiano Reggiano. Plate and garnish with chopped dill if desired.
Serve with crunchy garlic bread, Caesar salad and a crisp Italian wine for a spot on fabulous quick dinner