Linguine in Clam Sauce

I realized the other day, that I have never blogged anything with seafood.  This has a couple of explanations.  I mostly hate seafood.  I only like lobster and crab legs.  I don't have enough money in the bank for the amount of crab legs I generally WANT to eat, and lobster is so expensive I usually just eat it out, same price and half the work right?  Anyway, my husband is an avid seafood lover, growing up all over the world but much of his adult life spent on the eastern shore.  Of course he loves clams.  I mean, LOVES clams.  After moving to Nebraska, I did find a great place for seafood, some seafood.

Truth be told, I suck at cleaning clams.  I know all the right things to do, however, I seem to always end up still with a little bit of grit in my sauce.  Some say, deal with it, that is normal.  No way, I can't stand it!    My husband told me with great deal of trepidation that he prefers it made with canned clams anyway.  What?  I never have to clean clams again?  Seriously?  Awesome honey, I LOVE YOU!  I love the look of the real clams, I really do.  But as far as easier and faster, canned clams it is friends!  

This dish is so easy.  I know, some purists say absolutely NO cheese, but I do use some Parmesan cheese.  Not the stuff they sweep off the floor, GOOD Parmesan!  I urge you to give it a try.  Some of the ingredients might seem, "off" to you but, it is sooooo good!  Just trust me on this one, would ya?  You can make the sauce in a different pan and have it done by the time or before your pasta is cooked.


 Linguine With Clam Sauce
1 lb pkg linguine
2 6.5 ounce cans of clams.  DO NOT DRAIN!
5 tbsp butter
1 tsp garlic
1 tbsp olive oil
1 cup white wine (your fav)
1/2-3/4 cup chicken stock
1/2 cup grated Parmesan cheese
2 tbsp finely chopped parsley
1 tsp red pepper flakes (optional)

Cook your pasta according to package directions in WELL salted water.  Make sure to use a big enough pot.  So many times people cook so much pasta in such a small pot!  Pasta needs room to groove!  

In a medium sauce pan or high sided skillet type pan, add in butter, olive oil, red pepper flakes, and garlic.  

Stir constantly for 30-45 seconds.  Add in wine, stock and clams (do NOT drain their liquid).  Cook for 2-3 minutes stirring constantly to avoid burning.  

Let the sauce reduce uncovered and then add linguine back into sauce.  Add in Parmesan cheese, parsley and toss!  Serve with some crusty bread to soak up the sauce!!

Feel free to use more clams if you like.  I just used the 2 cans I had purchased but I might have used more had I had them on hand.  I would NOT use whole grain pasta with this.  Of course you all should now by know I loathe whole grain pasta and I think the taste would completely overpower the delicate flavors of wine, butter and clams.  If you choose to do it, I can't stop you, OR guarantee the final taste of the dish!  So there!


I hope you enjoy my first seafood recipe.  Can we have a moment to commemorate this event?  

Your "seafood savvy" chefwannabe

Chris

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