Garlic, onions, sun-dried tomatoes, and white wine flavor clams tossed with linguine in this quick and easy recipe.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 1/2 cup finely chopped sweet onions
- 2 tablespoons chopped garlic
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1/4 cup chopped sun-dried tomatoes
- 2 dozen littleneck clams, cleaned and scrubbed
- 1 pound linguine, cooked al dente
- 2 tablespoons finely chopped fresh parsley leaves
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil for garnish
Preparation:
Heat a large heavy skillet (with a lid). Add olive oil and swirl to coat the pan. Gently saute onions and garlic until softened. Add white wine, clam juice, and sun-dried tomatoes. Bring to a simmer, then add the clams. Cover with lid and simmer about 6 to 8 minutes, until clam shells open up. Discard any shells that do not open.
Add the cooked linguine, parsley, salt, and pepper. Toss to coat pasta, and saute another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes perfect accompaniment to sop up the juices.
Yield: 4 to 6 servings
Add the cooked linguine, parsley, salt, and pepper. Toss to coat pasta, and saute another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes perfect accompaniment to sop up the juices.
Yield: 4 to 6 servings
