Linguine with Clam Sauce

March 20, 2014 • Main Dish, Pasta

mediterraneanbaby clam sauce-2

This linguine with clam sauce recipe is one of my mom’s best recipes! Everyone who knows me has to lift their chins off of their keyboards right now  for two reasons…

mediterraneanbaby clam sauce-11) Yes, I am giving my mom mad props for an original recipe (her least favorite place is the kitchen and her least favorite thing to do is cook), and

2) I had a shellfish allergy for 12 years and have somehow grown out of it!!!  As a result, Frank and I have eaten more oysters, clams, and other shellfish than I care to mention since I discovered this little gem of information.

mediterraneanbaby clam sauce-4For all of you who think you may have a food allergy, stay in contact with your allergist and be sure to blood test your tolerance on a regular basis.  As a mom of three children, I saw my allergy as a potential safety risk and always wanted to be on top of it.  The end result for me was discovering that I was no longer allergic to shellfish.  Thus, the safety risk is gone and my husband gets to eat shellfish again…and so do I. Back to the recipe, this is the most simple, quick recipe when you’re craving clams.  It takes less than 20 minutes to make and it screams “special occasion.”

kendell jackson wine mediterraneanbabyI prefer to use Kendall-Jackson’s Sauvignon Blanc (Vintner’s Reserve) in this recipe. A “Luscious honeysuckle, ripe pear and fresh lemon grass intertwine in this medium-bodied Sauvignon Blanc. Hints of fresh lime complements the subtle mineral quality while added layers of fig and honeysuckle round out this crisp, aromatic wine.” -Randy Ullom, Winemaster

Thanks, Mom, for sharing!!

mediterraneanbaby clam sauce-3

Linguine with Clam Sauce

Ingredients

  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1 tsp. dried Greek oregano
  • 1/2 cup dry white wine (I prefer Kendall Jackson's Vintner's Reserve Sauvignon Blanc)
  • 2 cans 6.5 oz. minced sea clams and the juice (I prefer DeLallo Foods)
  • salt and pepper to taste
  • 1 lb. Linguine

Instructions

Bring water to a boil in a large pasta pot.

In the meantime, in a large sauce pan, melt butter and add onion and garlic until garlic is fragrant. Add olive oil, oregano, and white wine.

Add clams and clam juice.

Add pasta to boiling water, salt the water, and cook until al dente.

Returning to the sauce, continue to saute over medium-low heat for five minutes. Reduce to simmer. Add salt and pepper to taste.

Drain pasta and add to clam sauce. Toss and serve.

 

 

 

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3 Responses to Linguine with Clam Sauce

  1. Penny says:

    I have 15 coming for a holiday party & wanted to make double -or triple your recipe . I want to prep it earlier so I’m not over pots while we all have a cocktail . Have you ever made it an hour prior to serving & held in warming oven for an hour at 275 degrees…?

  2. Linda Kistler says:

    Yes my chin dropped ….sorry I missed you in March….love your recipes

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