Linguine with White Clam Sauce
I have no witty stories or anecdotes for this recipe - I just happened to remember a can of cherrystone clams in my pantry, and Josh wasn't going to be home for dinner (meaning I didn't have to prepare a side of chicken to fulfill his daily meat quota). I grew up on red clam sauce, but this evening I wanted white. That is all.
I've never made white clam sauce before and honestly wasn't terribly sure where to start. After a quite a bit of trial and error and fixing some mistakes I made along the way, I was quite pleased with this different, satisfying, meatless weeknight meal.
You will need:
4 ounces of dry linguine or fettucine, cooked according to package directions, 1/4 to 1/2 cup cooking water reserved
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 tablespoons chopped onions
1 clove garlic, minced
1 tablespoon flour
1 can cherrystone or other clams, minced, juice reserved
1 ounce dry sherry
2-3 tablespoons sour cream
2 tablespoons chopped parsley
Parmesan cheese, salt and pepper, to taste
Heat butter and oil in a large skillet over medium heat. Once the butter has melted, add onions and cook until translucent. Add garlic and cook for another minute until it begins to soften. Sprinkle flour over the top, and whisk until smooth. Pour in clam juice and sherry, increase heat to medium-high, and continue to whisk. Add pasta water and sour cream based on your preference: if you like your sauce thicker, add more sour cream. If you like it thinner, add more water. Season to taste with salt and pepper, sprinkle in parsley and right before serving add in minced clams.
Drain pasta and add to pan, toss to coat. Top each dish with parmesan cheese. Serves 2.