Growing up I wasn’t a huge fan of fish. The fishy smell and taste didn’t appeal to me. However, as I grew older, my feelings towards fish changed. I cannot claim to love all seafood – because I don’t. But I do like most. Well, at least those that aren’t too fishy in taste or smell.
One dish I would have never eaten as a child, but adore now, is linguine with clam sauce. I love it with both a red or white wine sauce, although I’d give the white wine sauce a slight edge. Mostly, because then you can dip bread into the awesome sauce.
I’m a bit intimidated by fresh clams and wasn’t in the mood to overcome that particular fear, so I used canned clams. Of course, using fresh clams probably tastes better, but this tasted pretty darn good to me. You just need to be careful not to overcook the clams, otherwise they get a little chewy.
This dish comes together quickly, which I appreciate on busy nights when I’m short on time but super hungry. Enjoy this with some nice sourdough bread to sop up the clam sauce for a light dinner.
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LINGUINE with CLAM SAUCE
Adapted from Tracey’s Culinary Adventures
- 1 lb linguine
- 2 Tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 medium onion, chopped
- 1/2 cup flat leaf parsley, chopped
- 1/4 teaspoon red pepper flakes
- 3/4 cup white wine
- 2 (6 1/2 oz) cans minced clams in clam juice
- 2 tablespoons fresh lemon juice
- lemon wedges, for serving (optional)
- Cook the linguine in a large pot of salted boiling water until al dente.
- While the pasta is cooking, heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
- Add the garlic and red pepper flakes and cook 30 seconds, stirring frequently.
- Add in white wine and let simmer for five minutes.
- Stir in the clams and their juice. Simmer for about 2 minutes.
- Drain the pasta then add it clam sauce. Add the lemon juice and parsley. Toss to coat.