10) Thin Linguini with Clam Sauce
For this recipe you can use 2 small cans of chopped clams or fresh clams. Drain the clams but reserve the juice. Add the equivalent of two cans of water the size of the small can the clams were in. If you use fresh clams simply wash them and place them in a pot with water to steam them open. Reserve the water and let the clams cool a bit so you can scoop the clam meat out of each shell. Add to the reserved water some olive oil, an additional can of clam stock, white wine, oregano, basil, salt, and red or black pepper and bring it to a simmer. Add the clams to the simmering water but be careful not to overcook them or they will become chewy. Simultaneously, cook your pasta. Toss the pasta with the clam sauce in a large bowl. Serve with a sprinkle of freshly grated Parmesan cheese.
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