Welcome to our blog, where we bring you delightful recipes and culinary adventures to tantalize your taste buds. Today, we have a classic Italian dish that is sure to impress your family and friends – Linguine with White Clam Sauce II. This mouthwatering pasta dish is a perfect harmony of flavors, combining the delicate brininess of clams with the richness of a creamy white sauce. So, let’s dive into this delectable recipe and create a culinary masterpiece!
Recipe: Linguine with White Clam Sauce II
Ingredients:
1 pound linguine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup dry white wine
2 cans (10 ounces each) chopped clams, undrained
1 cup clam juice
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Chopped fresh parsley for garnish
Instructions:
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the chopped clams with their juices and the clam juice to the skillet. Stir well and let it simmer for another 5 minutes.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Simmer for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the sauce.
Remove from heat and garnish with chopped fresh parsley.
Serve hot, and savor the incredible flavors of this Linguine with White Clam Sauce II. Enjoy!
