Lisa Harp, Valdosta Today Food Contributor
It’s always good to have old stand-by recipes handy just to have. Dishes you make on a somewhat regular basis, that your family enjoys, and makes home…home.
We’re not Italian, so I can’t say this recipe is handed down from my mother’s mother’s mother or something. Actually, it’s handed down from the blog Reluctant Gourmet and I wanted to share it because it’s such great comfort food and, of course, easy.
The author notes how easy it is to put this together in a short amount of time. By the time the pasta is cooked, the clam sauce is ready.
The aroma of garlic sautéing in the extra virgin olive oil is enough to pull the family in the kitchen, but then add clams, a little parsley and you have something tasty and satisfying.
Give it a try and see if you add it to your family meal rotation.
Ingredients
• salt
• 1 pound of linguine
• 6 tablespoons of extra virgin olive oil
• 3 to 4 close of garlic peeled and minced
• half a teaspoon of crushed red pepper
• 8 fluid ounces of clam juice
• 6 1/2 ounces can of minced clams
• 4 tablespoons of chopped fresh Italian parsley
• 24 Little Neck clams
Directions
Bring a large pot of salted water to a boil. As soon as the water comes to a boil, add the linguine pasta and cook accordingly until al dente. Save a 1/4 cup of pasta water before you drain it to add to the sauce.
While the water is coming to a boil prep the other ingredients and start the sauce.
Heat up a large frying pan over medium heat and when hot, add 4 tablespoons olive oil and then the garlic.
Cook for about 1 minute and then add the hot pepper flakes and cook for another minute. Don’t let the garlic burn.
Add the clam juice and bring it to a boil. Lower the heat, add the minced clams and simmer for 3 to 4 minutes.
Add the Little Neck clams to the pan, cover and cook until all the clams open up. This takes about 5 minutes. If any of the clams don’t open, pick them out with tongs and toss them.
Add the chopped parsley and a couple of tablespoons of pasta water. Stir to combine.
The reason for adding the pasta water is because it has starch in it from the pasta. This will help the sauce stick to the pasta. If the sauce is too thick, you can use the pasta water to thin it out a bit.
Drain the pasta, add it to a big bowl. Add the remaining two tablespoons of olive oil to the pasta. Add the sauce, stir to combine, taste and adjust seasoning with salt and pepper. Add the cooked clams on top and serve.
Photos and Recipe from The Reluctant Gourmet
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.
