By: Gord DoC Routley
2 cans baby clams, drained (or 36 fresh small hard-shell clams) <**save juice in case>
1 tbsp. butter (margarine won’t do in this recipe)
2 tbsp. olive oil (I prefer virgin olive oil)
2 cloves garlic, very finely chopped (use more garlic if desired)
1 small onion or 3 shallots, very finely chopped
1 tbsp. chopped fresh parsley
½ tsp. oregano
¼ tsp. freshly ground black pepper (or white pepper if desired)
¼ cup dry white wine (have some in a glass beside you for the Chef)
¼ cup whipping cream
1 tsp. salt
1 pkg. (250 g.) linguine (I prefer packaged fresh over dried)
Grated Parmesan cheese (serve on the side for sprinkling as desired)
Open the canned clams & drain them well (or open the fresh clams, cut out the flesh, discard shells and wash clams thoroughly under cold running water). Heat butter and 1 tablespoon olive oil in a small saucepan. Quickly add garlic, onion, parsley, oregano and pepper. Stir frequently and cook about 3 minutes until onions are transparent (don’t let it burn). Add wine and clams. Cover and simmer over low heat 12 minutes. Then stir in whipping cream last.
(Meanwhile) Bring 12 cups water to a boil in a large saucepan. Add salt, the remaining 2
tablespoons of olive oil, then the linguine, a little at a time, so the water continues to boil. Cook 7 to 8 minutes until al dente (fresh linguine usually takes less time), drain in a colander and then transfer it to a warm serving dish or platter. Spoon hot clam sauce over and serve immediately. Top with grated Parmesan cheese, if desired.
Serves 4.
** NOTE: If the sauce seems too thin I usually mix 1 tbsp. cornstarch with the saved canned clam juice, then stir it into sauce a little at a time to thicken until you get the desired results (has to be heated more to thicken).
Variations:
You may substitute 1 can of clams with 1 can of small baby shrimp for a colorful combo.
Another variant I’ve used is to add ½ tsp. sweet basil.
For a real seafood combo I’ve used clams, shrimp & scallops (expensive but good).
Purists however would NEVER add anything but clams!
Enjoy - Doc
