Linguine with Clams

One of my roommates made this dish back in the day in Philly and I finally made it for S, after mentioning it a few times. It’s a simple but tasty dish, and involves relatively few ingredients.

1 package of linguine pasta
1 yellow onion, diced
Garlic, several cloves
3 cans of Snow’s (owned by Bumble Bee apparently) minced clams
1/4 cup of clam juice (from a bottle)
1/2 cup of white wine,  something dry (I used Sauvignon Blanc)
Olive oil

Red pepper flakes (crushed or whole)
Ground black pepper

Parmesan cheese

Boil some water to cook the pasta. In a separate pan, heat some butter, add the onions and garlic, and saute until slightly browned. Add the white wine, and cook until reduced to about half. Add the clam juice from the canned clams (reserving the clams themselves) and the bottle, and the parsley, basil, oregano and red pepper (and celery, if desired). Reduce the heat and simmer on low heat for about 10 minutes.

Add the reserved clams to the pan, along with the just-before-al-dente pasta, and mix. Add salt and black pepper to taste. Serve with Parmesan cheese.

I had also added some “Creole seasoning” and seasoned salt, but next time I will leave out the Creole seasoning entirely and go easier on the seasoned salt, because I like it better when the dish is lighter.

I will also go easier on the oil and/or butter next time, but perhaps substitute bacon or pancetta instead, for a richer taste. I might also try making it with a little bit of diced tomatoes.

Previously Made:
Sunday, July 31, 2011: Served with some lightly-cooked rainbow chard and a 2009 Sauvignon Blanc from St. Supery.

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