Linguine with White Clam Sauce
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INGREDIENTS 1 teaspoon olive oil
1/4 cup minced onion or 1 shallot, thinly sliced
1 clove garlic, finely chopped
2 to 3 cups chopped clams in juice
1-1/2 teaspoons chopped fresh parsley
1 tablespoon salt
1 pound linguine pasta
Fresh cracked pepperAdd olive oil to skillet over medium heat. Add minced onion or shallot to skillet and simmer. Add chopped garlic to skillet. Do not let onions or garlic brown.
Drain clams, saving juice. Add clam juice to skillet. Add parsley and simmer gently for 10 minutes. Add clams and simmer for 5 more minutes. Do not boil or clams will become tough.
Meanwhile, bring 3 to 4 quarts of water to a brisk boil. Add salt and pasta. Cook 8 to 13 minutes, being sure not to overcook.
Remove pot from stove. Drain water. Do not rinse pasta.
Place pasta on platter and add clam sauce. Mix well. Sprinkle pepper over platter using a pepper mill.
NOTE - There is no cream or milk in this sauce. In Old World Italian cooking, one never mixes fish with milk products; therefore, only the clam juice is used to make the sauce.