Harrisburg, PA 66.0F

Oct 9, 201211:47 AMFood & Dining

Tasty Tidbits and Food For Thought

Linguini and Clam Sauce

I love pasta. I also love shellfish; particularly clams. Put both together and it brings me as close to pure ecstacy as any food possibly can. 

Transplanted in South Central, PA nearly a dozen years ago, I never been able to completely sever my ties with what I term, "my former life", nor stray far from my roots, and I often prepare dishes I grew familiar with during my youth - dishes perhaps odd to others, but pure comfort food in the midst of my authentic Italian upbringing.

One of those dishes I just cannot let go of is Linguini and Clam Sauce. But here in the mid-state, the first question I'm usually asked at the mere mention of the the dish is, "red or white clam sauce?"

My eyes usually glaze over until I remember the source, and I suddenly hear the voice of Tony Soprano emanating from my vocal cords as I respond, "Look, I'm an Italian from north Jersey - there's only one clam sauce and it sure ain't red."

Linguini and Clam Sauce

Ingredients:

2 oz. olive oil 

6 cloves garlic -- peeled and minced 

1 cup  white wine 

1 cup  clam broth 

12 littleneck clams -- cleaned & purged 

1 lb. chopped clams baby clams or fresh clams 

1/4 tsp crushed red pepper 

2 tbsp Italian parsley -- chopped 

1/2 tsp salt 

1/4 tsp black pepper

1/4 cup parmesan cheese 

1 lb linguini 

Preparation:

1. Heat olive oil in a sauce pan.
2. Add garlic and sauté on low heat for 4 minutes.
3. Add white wine and reduce by 1/3rd.
4. Add littleneck clams, cover and steam until clams open.
5. Remove clams from pan and keep warm.
6. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice.
7. Add seasonings and simmer on medium low heat for 10 minutes.
8. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini.
9. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce.
10. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.