Mom’s Linguine with Clam Sauce
8 ounces dried linguine
1/8 cup extra virgin olive oil
1 teaspoon minced garlic
1 (6,5 ounce) can minced clams with juice
1/8 teaspoon red pepper flakes
1/2 teaspoon fresh ground pepper
1/8 cup Italian parsley, chopped
1/2 Tablespoon cold unsalted butter
vegetables of choice
Prepare pasta according to package directions cooking to al dente. Reserve ½ cup cooking water. As pasta is cooking sauté vegetables of choice in skillet, here we used broccoli, onion, mushrooms and sundried tomatoes. In large skillet that will hold all pasta and vegetables heat oil over medium heat. Add garlic and cook slowly. Add clams and juice and red pepper. Reduce heat to simmer and stir until slightly thickened, about 5 minutes. Add the drained pasta, parsley, butter, salt and pepper to taste. Mix well, add pasta water if needed to get the mixture to desired consistency. Add vegetables to pasta. Cook 1 minute and then serve. Perfect for 2.
In the spring she uses asparagus. She is partial to Cabernet so drinks that with everything but says a Sauvignon Blanc would go well with this dish too. She says you can’t go wrong with Chateau St. Michelle red or white.
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