Linguine in White Clam Sauce |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is from a book called The New Pasta Cookbook. I'm putting the recipes I want to try on here so I can return the book. Ingredients:
1 (10 ounce) can baby clams, in brine |
1 cup milk |
3 tablespoons olive oil |
2 tablespoons butter |
1 garlic clove, crushed |
1 small onion, finely chopped |
1 1/4 cups button mushrooms, sliced |
1/2 cup white wine |
1 tablespoon fresh parsley, finely chopped |
2 teaspoons fresh basil, finely chopped |
1 teaspoon fresh oregano, finely chopped (or 1/4 tsp. dried oregano) |
salt and white pepper, to taste |
1 lb fresh linguine (or 2/3 lb. dried linguine) |
4 sprigs fresh basil, to garnish |
Directions:
1. Drain clams and soak in milk for 1 to 1 1/2 hours. Drain again, reserving 1/2 cup of the liquid.
2. Heat oil and butter in a large pot and gently saute garlic and onion until soft. Add mushrooms, saute briefly, and then pour in wine. Cook over medium heat to reduce slightly, then add the herbs, clams and clam milk. Season well and cook until the sauce thickens somewhat.
3. Cook linguine in boiling salted water until al dente. Drain and transfer to a heated serving dish. Pour on the sauce and decorate with sprigs of basil.
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