This is a quick, easy and delicious dish to prepare when you’re on the go or forgot to take something out of the freezer for dinner. You can follow the recipe as is or add additional clam flavor by using whole canned clams, minced clams or an additional white clam sauce. You can certainly add fresh clams which may take the “quick” out of the preparation as you may have to stop by the store to buy the extra ingredient. For me, this recipe gives me the right amount of clam flavor without overwhelming the dish.
INGREDIENTS:
- 1 10.5 OZ. Can white clam sauce with extra virgin olive oil
- 1 Lb. linguini
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- 2 Tbsp. chopped garlic
- 2 Tbsp unsalted butter
- 1/4 Tsp dry oregano
- 1/2 Cup heavy cream
- 3/4 Cup grated parmigiano reggiano
INSTRUCTIONS:
- Bring a large pot of well salted water to boiling and begin cooking the pasta to aldente. When the pasta is done, reserve a cup of the pasta water and drain the pasta.
- While the linguini is cooking, heat the olive oil and butter in a large sauce pan and saute the garlic and oregano on a medium high heat until fragrant.
- Add the white wine and stir until the wine has almost evaporated.
- Add the white clam sauce (and other cans of clams if using) and the cream. Stir to combine and reduce to simmer.
- Add the cooked pasta to the pan and incorporate the pasta with the sauce so that the linguini is well coated. If it is too dry, add some of the pasta water until you get a nice thick coating of the sauce.
- Add the parmigiano reggiano cheese and stir well with the pasta.
- Serve with extra cheese grated over the linguini.