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Linguine with White Clam Sauce

by Michael Greifenkamp (March 19th, 2008)

Ingredients

Initial Planning

Chop up the onion and set aside. Open both cans of clams, disposing of the juice from one can but saving the juice from the second can. Open the wine. It's probably a good idea to have a glass while you're cooking, of course.

Preparation

This sauce can be prepared in the time it takes the pasta to cook. Follow the instructions on the box of pasta and start heating the water. (I use fettucine because our tiny grocery store in town doesn't have linguine--it really doesn't matter what kind of pasta you use). Once the water is boiling, add the pasta and start a timer (again, read the directions on the box). Once the pasta is in the water we can start the sauce.

Heat the olive oil and butter in a frying pan until the butter melts. Add the diced garlic. Once the garlic and butter and oil starts to sizzle (a minute or so later) add the basil, parsley, and diced onion. Stir that around for about thirty seconds and then add the juice from one can of clams as well as the white wine. Bring to a simmer and then add both cans of clams. Bring it to a simmer once more and keep it simmering over low heat until the pasta is done. Once the pasta is done al dente, drain the water from it and add it to the pan of sauce.

Serve with salad and garlic bread.

--Michael