Dad's Linguine with Clam Sauce
Servings: 4
Ingredients
- 3 tbsp olive oil
- 2 cloves garlic
- 1 ½ tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red chili flakes
- 1 c white wine *
- 2 6.5 oz cans chopped clams in clam juice
- 8-12 oz dried linguine pasta depending on how many you're serving**
- 2 tbsp grated parmesan cheese
- 1 tbsp butter
- ¼ lemon juice only
- parsley for garnish
Instructions
- Bring water to a boil in a large stock pot for pasta. Once boiling, add a generous pinch (a few teaspoons worth) of salt to water, and add pasta. Cook according to package instructions.
- Finely mince garlic while waiting for pasta water to boil. Set aside.
- Heat oil in a large skillet over medium heat.
- When oil is hot, add oregano, basil, red chili flakes, and garlic, stirring frequently until fragrant and garlic is slightly toasted. About one minute. DO NOT burn your garlic.
- Pull skillet off of heat and add white wine (it will splatter if you add over direct heat). Simmer on medium heat for about 5 minutes or until reduced by about half and alcohol is cooked out.
- Pour canned clam juice into skillet, leaving behind the clams for now. Reduce heat and simmer on low for 6-8 minutes.
- Once pasta is cooked al dente, drain, leaving behind ¼ c reserved pasta water. Transfer cooked pasta and reserved pasta water to the skillet with your clam sauce. Stir in butter and parmesan cheese. Cook for an additional 3-4 minutes, or until sauce has thickened.
- Squeeze over lemon juice, and top with chopped parsley.
- Buon appetito!
Notes
*Doesn't matter what kind. I use one bottle of the mini (187 ml) Sutter Home white wines.
**Chandler and I can eat 8 oz of pasta on our own, but those are large portions. If serving with a side, 8 oz could feed a few. But, if feeding 4 adults, you may want to cook up at least 12 oz. You can always cook up more pasta than you think you need and eyeball portions as you add it back to the sauce.