Thursday, April 06, 2006

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.

5 comments:

Lis said...

I'm so excited you liked the clam sauce! I love you additions and am going to try them next time I make it =)

You so beat me to the punch! I'm making a birthday dinner for my mom on Saturday night and I'll be serving your Tenderloin "in crosta" along with your mushroom soup! I prepared my herbs, garlic and lemon last night and they are sitting on my counter making my kitchen smell heavenly as I write this lol

I'll let you know how it turned out =)

Marianne said...

It was wonderful! A great addition to the arsenal.

Enjoy the tenderloin--the herb rub really does make your kitchen smell divine. I look forward to seeing how it turns out!

Sarah said...

YUM! This sounds great. And easy too. I know this great market where they have fresh cooked clams too so I will be going there very soon to pick some up....

Marianne said...

Ooh, Sarah, fresh clams would be incredible, I bet. You will just need to find a substitute for the clam juice, wine or stock would work.

Dang, you guys are making me crave pasta, and it's not on the menu tonight!

amy corinne said...

Linguine with white clam sauce is probably one of my top 5 favorite foods.

That's similar to Danny's recipe, except his has a few jalapños and no egg.