Tuesday, October 4, 2011

Fresh Linguine with Clam Sauce

Bob tries to get a rest from cooking when I am home at night!...Not very often as I work at the restaurant at least 5 nights a week! So on the tow nights that I am home, I try new recipes... The Mango and Pineapple Salsa was one of them.
Last night, watching Julie's and Emilie's soccer game, I got inspired... Pasta with a light white sauce... A clam sauce was the recipe of choice! And since I did not have time to go and get fresh clams, cook them and collect the broth, I opted for canned clams, chopped, and bottled clam juice. A great way to have a seafood pasta dish during the week, ready in 20 minutes!

Of course, next time we will cook clams, I will make sure to keep the broth and freeze it for my next sauce!

Fresh Linguine with Clam Sauce

Serves 5

1 shallot, minced
2 Tbsp olive oil
1 1/2 cup white wine
1 lemon for zest
3 cloves garlic, minced
1/2 cup chopped parsley
1 1/2 cup clam juice
3 cups chopped clams (fresh or canned)
2 Tbsp cornstarch

In a large saute pan, heat the olive oil and add the shallots and half the garlic. When fragrant and lightly browned, add the white wine, the clams, the clam juice, half the parsley, the lemon zest and the rest of the garlic.

Let simmer to reduce for about 30 minutes.
Mix the cornstarch with a couple of tablespoons of the sauce, in a small bowl. Add to the sauce in small increment, until you have reached the desired consistency. Some people like it thicker, other lighter!!

Before serving, add the rest of the parsley and serve over fresh linguini.

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