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…
1) 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.
For 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.”
I 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!!