Linguine with White Clam Sauce

I did finally make it to the grocery store yesterday, for a full weeks-worth of food, so the ultra budget-conscious entries will be on the back burner for now (not that I could exactly afford anything too fabulous, but whatever). One last recipe, though, a lovely and cheap Linguine by way of La Mia Cucina. I followed her fine recipe nearly to the letter, and I recommend it to any readers with money on their mind (and their mind on their money).


I did make a few changes, notably:

I added one minced shallot to the garlic, and after sauteing I added .25 cups of dry white wine to the pan. I let the wine reduce to almost nothing, then added fresh parsley (instead of dried), and left out the oregano. I only poured the clam juice into the pan, and simmered that for 5-6 minutes, adding the chopped clams at the end, for only 1-2 minutes. This warms the already-cooked clams through, without making them tough or chewy.


Thanks for the great meal idea, Lis! I halved the recipe and Chris and I greedily slurped them down. I then I wished I had made more for leftovers.