The only clam linguine I've ever had was in a restaurant. Sometimes my food craving prompt me to try making something new. I decided to give clam linguine a try.
I sauteed 8 sliced button mushrooms in olive oil till soft and set them aside. If you don't like mushrooms you can skip this step. While the mushrooms were cooking I put 4 cups of water on to boil in a separate sauce pan. I minced five garlic cloves fine and sauteed them in olive oil.
While the garlic was cooking I opened a can of clams and drained them reserving the juice. When the garlic is fragrant add the clam juice but not the clams. When the clam juice is warm but not boiling add half a cup of half and half cream. Add 1/2 teaspoon of oregano or some fresh chopped parsley. Sprinkle in a few red pepper flakes. Add one teaspoon of rice starch. Stir constantly till thickened but do not boil. Remove from heat and stir in the clams to get them warm. Don't cook the clams or they'll get tough.
I found these red rice noodles, similar to wheat linguine noodles, in the ethnic section of my local grocery store. This brand of noodles also comes in white rice or black rice spinach noodles. When the water boils remove from heat and toss in the noodles and let the noodles sit for five minutes then drain well. Plate the noodles and pour the white clam sauce over the top and sprinkle some shaved or shredded Parmesan cheese and serve immediately.
Clam linguine takes less than half an hour to make and it's really delicious. The noodles and clams are something I can keep in the pantry and when I'm at a loss for what to cook I can make clam linguine.
Clam sauce is a big favorite of ours. I usually make it with clam juice and white wine, no cream. I've also had a red clam sauce with a few tomatoes and red wine. Any way you make it, clam sauce is delicious!
ReplyDeleteHi Suzi, thanks, Gary raved about the flavor with all the garlic, I'll try again with the wine and again with the tomatoes and so easy to keep the ingredients on hand.
ReplyDeleteI'm not big on sea food, but clams are the exception. This looks good.
ReplyDeleteHi Joanne, thanks, so easy to make and keep ingredients on hand.
DeleteI make it like Suzi, with clam juice and white wine, no cream... but I am sure it was tasty with the cream (isn't everything!). Jeff is not a fan of clams so I make this when he isn't around.
ReplyDeleteHi Michele, thanks, I'll try that juice and wine next time; the noodles come in little packets and one packet would be enough for one or two people, convenient if you want to make a small amount just for yourself and/or a friend.
DeleteNot a clam fan, but this recipe could be adjusted in a whole range of ways... Mushroom linguine for example.
ReplyDeleteHi Elephant's Child, thanks, yes, mushroom or just fettucini, add a few vegetables if you like, possibilities are endless aren't they.
ReplyDeleteNot a clam fan either, but have to admit, it looks delicious... and I'm a big fan of garlic. I have a dear friend who loves clams. I believe she makes this using cream or half and half.
ReplyDeleteHi Rian, thanks, it was delicious and the clam flavor is not overpowering at all.
ReplyDeleteYears ago when my ex and I lived at the coast we'd collect pipis/clams and used to also get loads of them when we visited Fraser Island. I made heaps of chowder with them; and I used to cook them on the barbecue, too, after briefly marinating them in soy sauce, garlic, a dash of brandy...sometimes some crushed ginger and/or chilli....delicious.
ReplyDeleteAfter we collected the pipis we'd let them sit in clean, cold water for a few hours...we'd sprinkle in a little flour and sometimes even a dash of white wine. The clams/pipis would ingest the water and in turn would flush out the sand that was in their digestive tract (I guess it's called "digestive tract")...by the time I got around to preparing them all traces of sand were gone.
We always referred to them as "eugaries/ugari...from our many visits to Fraser Island because that's what they were called there...the name originated from the origina, indigenous local Yugarabul language.
In Italy, of course, they are called "vongole".
Hi Lee, thanks, what a lot of good information. I have never dug clams but there was a bit of sand in a couple of the ones even from the can. ha.
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