Wednesday, October 27, 2010

Linguine with clam sauce

I'm working all kinds of whacky, stressful hours at The Job right now, preparing for a presentation that will hopefully earn me the promotion they've been talking about and a nice hefty raise to go along with it.
At night, when I get home, I'm mush. Total mush. Which makes it especially nice that Ernie cooks dinner and it's waiting for me when I get home, to shovel in my face so I can go play with the girls for a few minutes.
He tells me this was super easy and took no time at all. The hardest part, he said, was boiling the pasta. And you know how easy that is. All I can verify is that it was darn tasty and I had seconds, and those delicious carbs propelled me to a tickle war with both girls (which I won, thanks very much).

from Annie's Eats

12 oz. linguine pasta
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2-3 cloves garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
½ cup heavy cream (or half-and-half) -- We used half and half
Salt and pepper
Grated Parmesan, for serving

Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.
Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.
Portion the pasta into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan, if desired. Serve immediately.

1 comment:

Yona said...

Very Nice recipe again!thanks!