Being a New England native, I love my seafood. Granted, getting fresh seafood here in the Midwest isn’t always easy but it is always expensive. Luckily, a few of my favorite dishes can be made with canned versions of my favorite tastes from the sea. This linguine with white wine clam sauce is made with canned clams and is a lighter version of it’s creamy cousin.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Academia Barilla and Bialetti products to facilitate my review, but my opinions and the recipe are my own.
I’ve been making this forever so I’m really bad about using actual amounts and tend to just ballpark my measurements and make it to taste. I tried to be better about paying attention to my measurements this time, but it’s really hard to mess this up, so feel free to change it up and make it your own!
On to the linguine with clam sauce! The base of the sauce is white wine and clam juice, so it is a lot lighter than the cream based versions you will often find in restaurants. Here’s my recipe:
Put a big pot of water on to boil – this is what you will be cooking your linguine in. I received a fabulous pot from Bialetti that makes this step super easy. It’s called the Pasta Pot because it is made specifically for cooking pasta. It is shaped into an oval so you can put a whole pound of spaghetti or linguine in it without having to break the noodles AND the top has drainage holes so that you can pour the water off without having to use a separate strainer. And it actually works really well for other things too – vegetables, ears of corn, even lobster!
And we need to talk for a minute about using good quality linguine noodles. What’s the point of spending time making a homemade sauce if you are going to put it on subpar noodles? My new favorite noodles come from Academia Barilla. Why? Because they are cut with a bronze die and that results in a noodle that is a bit rougher rather than smooth. This allows the sauce to cling to the noodle and the flavor cannot be beat.
Start with a little olive oil and some white wine in a sauce pan. Add 4 to 6 minced cloves of fresh garlic. I love garlic so I go with 6.
Chop up four or five small shallots (or three bigger ones) finely and add those as well.
Cook over medium high heat until the wine is reduced and the garlic and shallots are transparent.
Chop up a bunch of fresh parsley. Now, I usually use flat Italian parsley but if I only have curly, I’ll use that too.
At this point, I grind some fresh black pepper and also add just a pinch of red pepper flakes to the mix. I do not like spicy foods, so just a dash of flakes add enough heat for me, but you can add as much as you’d like.
Next, add the juice from the canned clams to the sauce and let it simmer until it is reduced a bit. If you are in a huge rush, you can speed this part up a bit but I find that the flavor is much better if you don’t.
When your linguine pot has reached a boil, add the noodles to that pot. Turn the heat off under the sauce and add the canned clams. Leave on the burner while the linguine cooks. This way the clams will heat up but not cook and become rubbery.
Just before the linguine is ready, add about a cup of buttermilk to the sauce. This gives it a slightly tart, creamy flavor that I love. Drain the noodles, top with sauce and grate some fresh Parmesan cheese on top. Delish!!
This Linguine with white wine clam sauce might just be my favorite recipe. What is your favorite (homemade) recipe??
Connect with Bialetti online:
Hungry yet??? Well, if you are, you’re definitely going to want to enter this giveaway!! The winner will receive a variety of Academia Barilla pasta, a Bialetti Pasta Pot, and some Mineral DS cookware. (Legal mumbo jumbo: One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.) Enter below…