Wednesday, May 25, 2011
Fetucinni with Clam Sauce
This is one of our favorite "cook in a flash" dish to make. It is so delicious and with ingredients that you usually have in your pantry. Hope you like it. Great to serve for a big crowd, too.
12 oz. linguine pasta (I personally prefer fresh pasta)
2 tbsp. extra-virgin olive oil
2 tbsp. unsalted butter
2-3 cloves garlic, minced
2 (6.5 oz) cans minced clams, juices reserved
½ cup heavy cream (or half-and-half)
1/2 cup white wine
Salt and pepper
Grated Parmesan, minced fresh parsley leaves, for garnish (optional)
Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente. Drain well.
Meanwhile, in a large skillet or saucepan, heat the olive oil and butter over medium-high heat until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and wine to the pan, bring to a simmer, and reduce by about half. With the heat on medium-low, stir in the clams and the heavy cream. Season the sauce to taste with salt and pepper.
Pour 1/3 or the sauce to the drain pasta and toss to coat. Serve into warmed serving bowls. Spoon some of the sauce over the pasta and top with grated Parmesan and parsley, if desired. Serve immediately.
Source: Adapted - Recipe Courtesy of "Annie's Eats"