Ingredients
- 1 box linguine
- 1 tablespoon olive oil
- 1/2 cup chopped shallots
- 2 to 3 cloves garlic, minced
- 2 (10-ounce) cans whole baby clams, drained
- 1 teaspoon dried oregano
- 8 ounces bottled clam juice
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup vermouth or dry white wine
- Salt and pepper
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup grated Parmesan or Romano
Directions
Cook linguine according to package directions until al dente.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.
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By ang.felice@yaho...
on March 30, 2011
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Excellent recipe coming from an Italian raised girl.
I did use the juice that came w/ the clams instead of spending more money on the bottled clam juice.
**I highly recommend trying this and topping the linguine with some of it to add amazing flavor: Heat 2 T olive oil in small saute pan and add 2 cloves minced garlic. Let the garlic get soft then add about 1/3 c. panko (or other breadcrumbs and 1 T minced parsley. Let the breadcrumbs get a bit golden and cook about 2 minutes. Add salt and pepper to taste. Sprinkle over your serving of linguine with clams.
By Chef #1007882
Right outside o...
on March 08, 2011
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Probably the best linguini w/ clam sauce recipe I've tried and I've surfed the web for a good one. Did I mention easy too? Robin makes this dish so easy and she hits the nail on the head when she emphasizes to buy and use clam juice in a bottle instead of the juice from the canned clams. Seriously. My previous attempts at this dish tasted like something that washed up on a beach and now I know why. But, not this time. Linguini w/ clam sauce is wonderfully and subtly oily, almost buttery and then the clam taste tops off the dish -- don't know what other reviewers were looking for? Feeling comfortable, I substituted chardonnay for vermouth, skipped the parsley but added fresh lemon zest and fresh grated cheese. Added a few red pepper flakes. Husband enjoyed it -- great meal, inexpensive and terrific leftovers. Thank you for making this so easy for me to make, Robin.
By raoulys_girl
on August 26, 2010
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This was a decent pasta dish. My family liked the flavor. Yes, the sauce was a little (ok, a lot thin...hence the missing star.
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