Linguine With Cannellini Clam Sauce
A wonderful hack of an Italian restaurant favorite.
Ingredients
- 1 lb Linguine
- 1 Can Chopped Clams (6oz)
- 1 Can Whole Baby Clams (10 oz)
- 1 Can Cannellini Beans (14 oz)
- ½ Cup Diced Onion
- ½ Cup Diced Celery
- 3 Tbs Olive Oil
- 2 Tbs Lemon Juice
- 2 Tbs Chopped Garlic
- 2 Tbs Italian Seasoning (Parsley, Basil, Oregano, Rosemary)
- ¼ Tsp Thyme Leaves
- 1 Small Small Bay Leaf
- Salt & Pepper To Taste
Instructions
Mise En Place
- Chop garlic and dice onion and celery.
- Begin heating a large pot of salted water to boil to cook the linguine.
- Separate the clam liquid from the clams. Reserving both.
- Drain and discard most of the cannellini liquid leaving just a few table spoons along with the beans.
Preparation
- In a sauce pan, saute the garlic in the olive oil for about one minute then add the onion and celery and continue sauteing until the onion is slightly translucent.
- Reduce the heat to low and add the Italian seasoning, thyme, bay leaf and some salt and ground black pepper. Cover and allow mixture to sit for 30 seconds to develop flavors.
- Add the clam liquid to the mixture, bring to a boil and simmer for 5-7 minutes to cook the onion and celery.
- While the sauce is simmering, begin cooing the linguine in the salted boiling water, stirring regularly.
- Add the clams and beans to the sauce, return it to boil then simmer for about 5 minutes so that the sauce thickens slightly.
- Return your attention to the linguine, check for doneness and drain and reserve when cooked to your liking.
- Add the lemon juice to the sauce and turn off the heat. The sauce is ready!
- Place 3-4 ounces of linguine in a shallow bowl, ladle 5-6 ounces of the White Cannellini Clam Sauce on top of the linguine and serve.
Notes
This dish is great served with a sprinkling of crushed
red pepper, crusty bread and a fresh salad on the side.
red pepper, crusty bread and a fresh salad on the side.