This linguine and clam sauce recipe is an old family standby. Like most of my recipes, I started with a “real” recipe and tweaked it until it was just right. I love this dish because it tastes like restaurant food and takes just minutes to make. Plus, I almost always have these ingredients on hand so it’s easy to put together on short notice. My kids weren’t so crazy about clams when they were younger, so I’d usually reserve some plain pasta for them and leave the sauce off. Now, after being exposed to this dish so often, they love it and don’t think twice about eating clams.
This recipe is heavy on basil, one of my favorite herbs. It has a wonderful aroma and adds a ton of flavor. I strongly advocate starting an herb garden if you don’t have one already. Fresh herbs can be expensive if you buy them in the store, and by substituting the dried versions you’re missing out on a LOT of flavor. When you grow them yourself herbs are always at the ready and cost just pennies.
Linguine with Clam Sauce
2 (6.5 ounce) cans minced clams, with juice
1/3 cup butter
1/4 cup extra virgin olive oil (make sure it says: Produced in Italy)
2 cloves minced garlic
1 small onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh Parmesan cheese
Ground black pepper to taste
1 (16 ounce) package linguini pasta
Cook pasta according to package directions. Meanwhile, start preparing the sauce. In a large saucepan, sauté the onions and garlic in butter until tender. Add the olive oil, clams with their juice, parsley, basil, and pepper. Place over medium heat until boiling. Serve warm over pasta. Sprinkle w/Parmesan. Serve with garlic bread and a salad.