Linguine with Clam Sauce (Robin Miller) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 box linguine |
1 tablespoon olive oil |
1/2 cup chopped shallots |
2 to 3 cloves garlic, minced |
2 (10-ounce) cans whole baby clams, drained |
1 teaspoon dried oregano |
8 ounces bottled clam juice |
1/2 cup reduced-sodium chicken broth |
1/2 cup vermouth or dry white wine |
salt and pepper |
1/4 cup chopped fresh parsley leaves |
1/4 cup grated parmesan or romano |
Directions:
1. Cook linguine according to package directions until al dente.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
3. Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.
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