This is classic, but most of the ingredients are staples, so it can be thrown together on a night that you may otherwise say, “There is nothing to eat in this house!” Add a salad and a crusty loaf of bread and people will believe you know your way around a kitchen. Don’t worry, I won’t tell. As the noodles will be added and tossed with the sauce, it’s important to either choose a large enough sauce pan OR transfer both to a large bowl for the last steps.
- 2 cans minced clams, drained, but reserve the liquid
- 2 TBSP Butter
- 1/4 cup olive oil
- 1/2 small onion, finely chopped
- 3 cloves of garlic, minced
- 3/4ths cup white wine, something dry, like chardonnay
- 2 cups chicken broth
- 1/2 tsp crushed red pepper
- 1/2 tsp dried oregano
- 1 TBSP chopped parsley
- 1/2 cup grated Parmesan
- ground black pepper to taste
- 1/2 lb linguini prepared according to the package directions (drop it into the boiling water while the sauce is simmering)
Over medium low heat, melt the butter, then add the olive oil, onions, and garlic. Cook until the onions are soft. Add the white wine and cook until the volume has reduced by almost half. Just estimate it’s OK if it’s not spot on.
Add the chicken broth, the clam juice from the cans, parsley, oregano, red pepper, and black pepper. Reduce the heat to low and simmer for 20 minutes. (Start your pasta).
Add the clams, and continue to cook just long enough for the clams heat, you don’t want them turning to rubber. Add your drained noodles to the sauce, stir, then add the Parmesan cheese and stir again.
Serve immediately topped with additional parsley and Parmesan.