LINGUINI AND CLAMS– serves 4 people
My Bolognese mother taught me how to cook. I became so in love with cooking northern Italian cuisine that I paid off my student loans in Boston by cooking for people. I hope you enjoy the legacy of my mother in these original recipes inspired by mom’s love for homemade Italian food.
- 1/3 cup of high quality olive oil
- 1 medium onion, preferably yellow and ripe
- 3 cloves of garlic finely chopped
- 1 cup of vermouth or white wine
- 4 ounces of fresh Italian parsley – large green leaves
- 4 cans of Swan Bumble Bee minced clams – separate juice from clam meat
- 1 pound of linguini, imported, from Italy
- salt and grounded pepper
- red pepper (optional for those who like this dish a little spicier)
- drain the four cans of clams, separating the juice from the clam meat. Distribute into 2 bowls, one for the juice, one for the clams.
- add olive oil to a large frying pan and turn on to medium heat
- lower the temperature and add onion, cooking it until the onion is almost caramelized. Do this for the resulting sweet nutty flavor and yellow/brown color.
- add your garlic and cook for another 2 minutes
- add the cup of vermouth and cook it for 5 minutes at low temperature allowing the vermouth to burn off. Add salt and pepper.
- NOTE: at this time you will need to boil water in a large pot
- add the Italian parsley, distributing throughout
- add 2/3’s of the clam juice and cook off until the sauce is sticky and has enough liquid blend into the pasta.
- NOTE: this is a very important part of the process! Be patient! Let the ingredient coagulate and reduce the sauce to a semi-stickiness. The resultant taste when joined with the pasta is worth it!
- Turn the heat off, if necessary, so you do not reduce too much!
- cook the pasta al dente and drain it. Return the linguine to the empty pot that boiled the water. Add the remaining 1/3 of clam juice and raise the temperature to medium.
- turn the pasta over and over so it absorbs the pasta. Add additional salt during this process.
- take the clam sauce and cover the pasta and continue to rotate the pasta coating it over and over again. Serve hot.
- NOTE: this is a stunning linguine and clams dish that will satisfy anyone who loves this iconic Italian favorite!