From the Pantry Linguine with Clam Sauce

Of course nothing beats fresh steamed clams for your clam sauce, but if you are in a pinch and trying to get a quick dinner on the table this version is not only delicious, it comes completely out of your pantry with the exception of the fresh parsley. These are ingredients that you can keep on hand for a quick and satisfying meal any day of the week.

1 lb dried linguini

1/4 cup Milanese Gremolata Olive Oil or Eureka Lemon Olive Oil

6 fillets flat anchovies

4-5 cloves garlic, chopped

1 tsp dried thyme leaves

1/2 tsp crushed red pepper flakes

3/4 cup white wine

1 (15-ounce) can whole baby clams, with their juice

1/4 cup grated Parmesan cheese

sea salt and fresh cracked pepper to taste

1/2 cup flat-leaf parsley, chopped

Bring a large pot of salted water to a boil. Add linguini and simmer for about 7 minutes. Don’t overcook the pasta; you want it to be an extra chewy al dente, because it will continue to cook more in the clam sauce later. In a large skillet heated over medium heat, add the Milanese Gremolata Olive Oil, anchovies, garlic, thyme and red pepper flakes. Cook together and break up the anchovies until they melt completely into the oil. Add the white wine to the pan and give it a stir to mix. Add clams and their juice. Stir in Parmesan cheese. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt and fresh cracked pepper. Top with fresh chopped parsley.

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