Linguine and white clam sauce

Linguine and clam sauce is one of those Italian recipes that you should never order at a restaurant because it's so easy to make at home and tastes much better homemade anyway. The key is to do exactly what I say here and don't go adding any fancy ingredients that don't belong, like oregano!

Ingredients:

2 cans of Cento whole clam pieces and juice

3 cloves garlic

Olive oil

Butter

1 cup white wine, a good kind that you'd drink

1 lemon

4 Tablespoons fresh parsley, the Italian (flat) kind, chopped

Salt and pepper to taste

Instructions:

Sautee the garlic, oil and butter on medium-low heat in the bottom of a large frying pan. Take care not to let the garlic brown. Add the 2 cans of clams and juice, then add the wine. Season with salt and pepper and cook on medium until the wine bubbles and cooks off - maybe 4 minutes. Taste it to be sure the wine is no longer "winey." Remove from heat.

Cook up a half a pound (half a package) of linguine, following the directions on the package. When pasta is done, remove from water and drain. Set aside.

Back to the clams. Add the chopped parsley and lemon juice, stirring everything together in the frying pan. Season with salt and pepper. Use a pair of tongs to transfer the pasta into the pot of clam sauce, turning gently so that the linguine soaks up all of the deliciousness.

Taste the pasta. How is it? Do you think it can use more butter or lemon? Salt? Pepper? Parsley? Tasting is extremely important in the world of a freestyle chef. Don't be afraid to just cook with wild abandon, sampling everything to ensure the best flavor.

Submitted by: Dina

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