Sunday, July 25, 2010

Linguine with Clam Sauce - Pasta of the Month

4 cloves garlic, minced
1/4 onion, sliced thinly
2 T olive oil
2 cans chopped clams
5 large mushrooms, sliced
fresh basil, handful, chopped
fresh Italian parsely, chopped
2-3 T butter
reserved liquid from canned clams
1/2 - 3/4 box of linguine or fettucine
Cook pasta in boiling, salted water for approx. 10 minutes. Meanwhile, saute garlic, onion and mushrooms in oil for 3 minutes in a large skillet. Add the reserved clam juice and continue to cook for 3 minutes. Add clams, basil and parsley and the butter. When pasta is done, reserve 1/4 pasta water, drain the pasta and transfer to the skillet. Add the water, stir and cook for about 2 minutes. I also drizzle more olive oil at the end. Grate parmesan over plated pasta. Serves 4.

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