Linguine & Clams

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“Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.” ~Sophia Bush

This is one of those recipes that I can’t make very often because no matter what else is in the fridge, if it’s competing with leftover linguini and clams, it doesn’t have a chance. This is a lovely meal to prepare for your family, and a surprisingly easy dish to serve to company. We also like to serve it as a side dish when Jeff makes his famous Chicken Marsala.


Linguini & Clams

1/2 cup unsalted butter

1/3 cup extra virgin olive oil

2 cloves fresh garlic, minced

3 (7 oz) cans chopped clams, reserve juice

1/2 cup dry white wine

1/2 cup finely chopped parsley

1/2 lb linguini

freshly grated Parmesan cheese

4 Roma tomatoes, chopped into bite size chunks

1 (3.5 oz) jar capers

2 lemons cut into wedges

Heat butter and oil in a skillet until melted. Add garlic and cook on low until the garlic is golden brown. Pour reserved clam juice into a liquid measuring cup, it should measure around 1 and 1/2 cups. Add white wine to make the liquid equal 2 cups ( a little more is okay.) Stir the mixture into the butter and oil and simmer, uncovered for 10 minutes. Add the clams, parsley, salt and freshly ground pepper. Heat through. Cook linguini in a large pot of boiling water, according to package directions. Divide the cooked pasta between 4 individual pasta bowls and pour the sauce over. Top with a generous amount of parmesan, chopped tomatoes, and capers…and give everyone a wedge of lemon to squeeze over the top of their linguini. Serve with a dry white wine…sauvignon blanc is my favorite with fish.


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