I thought I’d share a family favorite today: my mom’s recipe for linguine with clam sauce. Oh. My. Yum. This is a perfect dish for those times when you’d like a pasta dish but don’t necessarily feel like anything too heavy.
Linguine with Clam Sauce
- 4 tbsp Extra Virgin Olive Oil (EVOO)
- 1 large onion, chopped
- 4 to 6 cloves of garlic, crushed
- a palmful of dried oregano
- 6 bay leaves
- 1 tsp black pepper (or more, to taste)
- 1 tsp seasoned salt
- 3 8oz packages sliced fresh mushrooms
- 1 bunch fresh parsley, finely chopped
- 1 64oz can chopped clams
- 1 small can of clam juice
- fresh basil, chopped
- Parmesan cheese
In a heavy stock pot brown onion and garlic in EVOO. Rub oregano in between palms, crumbling into a powder as your drop it into the pot. Add all remaining ingredients (except for basil and cheese) and bring to a boil. Reduce heat and simmer for 30 minutes to an hour. Remove bay leaves. Add fresh basil. Serve over linguine and top with Parmesan cheese.
I like to serve this with a nice, crusty bread and a dry white wine. Yum! Mangia bene! Enjoy!
- 4 tbsp Extra Virgin Olive Oil (EVOO)
- 1 large onion, chopped
- 4 to 6 cloves of garlic, crushed
- a palmful of dried oregano
- 6 bay leaves
- 1 tsp black pepper (or more, to taste)
- 1 tsp seasoned salt
- 3 8oz packages sliced fresh mushrooms
- 1 bunch fresh parsley, finely chopped
- 1 64oz can chopped clams
- 1 small can of clam juice
- fresh basil, chopped
- Parmesan cheese
- In a heavy stock pot brown onion and garlic in EVOO. Rub oregano in between palms, crumbling into a powder as your drop it into the pot. Add all remaining ingredients (except for basil and cheese) and bring to a boil. Reduce heat and simmer for 30 minutes to an hour. Remove bay leaves. Add fresh basil. Serve over linguine and top with Parmesan cheese.
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