Linguini with Super Easy Clam Sauce

by Michelle

   I keep canned clams as a staple in my pantry. For some reason it feels as if I'm exposing a dirty little secret. I don't know why. There's no shame in canned clams lounging around with the canned albacore tuna, jarred anchovies and tins of sardines. Yes, I love me some fresh clams, but much to my chagrin, recently dug bivalves are not always available here in the desert. So, canned to the rescue on those nights that I must have Linguini with Clam Sauce. And, no false advertising here. Super Easy is the truth.
   I am pretty sure that this recipe is an adaptation of a Cooking Light recipe. Therefore, it is lower in fat than some clam sauce recipes. You'll be happy as a clam at high tide to discover that there is no sacrifice in flavor. Sorry, I just had to add a little clam humor to the end of this post. Happy New Year to one and all from your friends, the Salvation Sisters!

Linguini with Super Easy Clam Sauce

   In a pinch, spaghetti is also an excellent choice for the sauce. Although Italians do not garnish fish dishes with Regiano Parmigiano, I certainly do. It might be a faux pas, but I find the addition of the cheese quite satisfying.
   Along with the pasta, I like to serve Juliette's Focaccia or Sourdough bread. For a more formal gathering, I'll serve a Salad of Leafy Greens with Joan's Vinaigrette as a first course, or if more casual, passed at the table.

Ingredients:
6 6-ounce cans chopped or minced clams, juice reserved
6 Tbsps butter
3 Tbsps olive oil
1 large or 2 small shallots, minced
about 1/2 tsp crushed red pepper flakes
9 cloves garlic, minced, or prepped ahead
3/4 tsp dried thyme
freshly ground black pepper
4 level Tbsps (1/4 cup) all-purpose white flour
1-1/2 cups dry white wine
about 1/4 cup fresh parsley, minced, plus more for garnish
the freshly squeezed juice from one large lemon
1-1/2 pounds dry linguini or spaghetti
kosher salt

Garnishes:
grated parmesan cheese
roasted cherry tomatoes
sausage, that has been crumbled and cooked
bacon crumbles
freshly minced parsley
freshly toasted and buttered bread crumbs

Procedure:
1. Heat butter and oil in a 4-quart saucepan over medium heat. When the butter has melted, add the minced shallots, and red pepper flakes and sauté for about 3 to 5 minutes until the shallots are soft. Add the minced garlic and thyme and sauté for 1 to 2 minutes. Stir in the flour to make a roux, cook 2 to 3 minutes.

2. Stir in clam juice, wine, herbs and a few healthy grinds of black pepper. Cook, stirring frequently until the sauce thickens, about 10 to 15 minutes.
3. While the sauce is doing its thing, bring a separate soup pot of water to a boil over high heat. After the water reaches a boil, add 1 to 2 tablespoons of kosher salt. Cook the pasta according to package directions.

4. While the pasta is cooking, add the clams and parsley to the sauce and stir, reducing the heat as necessary to keep warm after the sauce has thickened. Add the freshly squeezed lemon juice to the sauce and stir again. Taste, add a pinch of salt if necessary.

5. When the pasta is al dente, quickly drain the pasta and shake to release excess water. Return the pasta to the pot and add about a cup (or more) of the sauce to the pasta, and stir to incorporate. Portion servings into shallow bowls and then top each serving with a ladle of sauce. Let everyone garnish individual servings, as desired. Servings: 6 to 7

Juliette's Bisbee Wild Yeast Sourdough.