Monday, February 13, 2017

Linguine With Clam Sauce


This classic tosses chopped clams and linguine pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs. Using canned clams and presliced mushrooms saves time in the kitchen.


1 (12-oz.) package linguine
2 (6 1/2-oz.) cans chopped clams
1 tablespoon butter
1/4 cup olive oil
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup dry white wine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons crushed Italian seasoning*
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed dried red pepper
Garnish: freshly grated Parmesan cheese



1. Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.

2. Drain clams, reserving juice.

3. Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.

4. Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.

*1 tsp. dried Italian seasoning may be substituted.

Yum

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