Linguine & Clams is a favorite all year round, while some enjoy white, others red; I prefer pink. Color is important in the presentation and prepares the pallet for a delight. Which ever your choice it is Delish!
1 pound of linguine
2 tbsp seasoned bread crumbs
2 tbsp butter
3 tbsp olive oil
3 – 4 large garlic cloves sliced
1 tsp grated onion
1 cup stock (veg or chicken)
6 – 8 small clams(optional)
1 can chopped clams
Heat a large saucepan, I always preheat the pan before adding oil; add butter and olive oil on medium heat. When sizzling add garlic, breadcrumb, onion, salt & pepper with parsley. Saute 3 – 5 minutes trying not to brown breadcrumbs dark, next add stock: heat to boil and lower to simmer. Add chopped and baby clams simmer a few minutes for flavor to combine .
You may cook the Linguine at this point and add fresh clams to sauce; the time allowed for linguine to cook is ample time for the clams to open, I use fresh clams mostly for decorative purposes when preparing this dish for guest.
For the purpose of adding color and more flavor I add 1/2 cup of my Sunday Gravy, any red sauce will do.
Drain linguine serve with sauce.
Best of the New Year to All…………