The Stuff You Need:
Cooking oil
Vegetable oil to sauté
3 Tablespoons chopped Red Onion or Shallot
1/2 Cup chopped fresh Parsley
2 cloves garlic; chopped fine
1 splash dry White Wine – or – Chicken broth
Two 6.5 ounce can chopped clams, drained and juices reserved*
1 teaspoon white Worcestershire sauce
Fresh ground Pepper, to taste
3/4 cup Whipping Cream
2 portions Linguine, fresh or dried (2 oz per person), regular or gluten free
Garnish: Hard grated Italian cheese, chopped parsley, chopped scallions, grated lemon zest, etc.
Here's How It's Done:
- Heat a little cooking oil** in a frying pan over medium high heat. Add the onions and cook until soft.
- Add parsley and garlic and continue to cook for another 4 to 5 seconds.
- Deglaze with the wine or broth, clam juice, Worcestershire, adding a little bit of liquid at a time. Reduce for about 10 minutes.
- Once the sauce has reduced, add the clams and the cream. A small ladle of pasta water added to your sauce will help tighten it and also helps the sauce stick to the pasta.
- Taste your sauce and add salt and pepper if you think it needs it.
- Drain pasta and top with sauce. Garnish and serve.
Notes:
*Or, 2 pounds fresh clams, steamed and 4 – 8 ounces bottled clam juice.
**Try My Blue Kitchen Lemon flavored oil for an extra boost of flavor.
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