Even some of my friends who swear they do not like clams
have tried this recipe and can't get enough of it. If you have the time
to spare, let this simmer slowly after each addition of liquid instead of
boiling it down quickly.
Preparation Time: 2 Hours Serving Size: 4
- 1 pound fresh linguini
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped fine
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1 cup dry white wine
- (4) 6 1/2 ounce cans chopped clams
- 8 ounces clam juice
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 3/4 cup Italian parsley, chopped
- 1/2 cup Pecorino Romano cheese, freshly grated
|Click on picture for more images.
Heat oil in medium-sized skillet over medium heat. Add onion;
sauté 3 to 5 minutes until onion begins to soften but not brown.
Add the garlic, oregano and red pepper flakes and stir until
fragrant, about 1 minute. Add wine and stir to mix. Simmer over
medium-low heat until reduced by half. This may take 20 minutes.
Meanwhile, strain juice from the canned clams into a 4 cup measuring
cup. Add the bottled clam juice, being sure to leave any sediment
in the bottle. Stir and set aside. If desired, combine all four
cans of chopped clams in a bowl, cover and refrigerate. After
the wine has reduced by half, add the clam juice to the skillet,
being sure to leave any sediment in the bottom of the measuring
cup. Return to simmer over medium heat and cook, stirring often,
until liquid is reduced by half. This can take 30 to 40 minutes;
you should end up with 2 cups. Transfer to the empty 4 cup measuring
cup. Back in the skillet, melt the butter over medium-low heat.
Add the flour and cook, stirring constantly, for 1 minute. Add
reserved broth mixture and stir. Next add the chopped clams
and stir well to mix. Simmer 3 to 5 minutes, stirring often,
to heat the clams and thicken the sauce slightly. Remove from
the heat and stir in the parsley and Romano cheese. Top cooked
linguini with the clam sauce and serve with toasted bread brushed
with olive oil.