Super Mega Easy Linguine with White Clam Sauce for beginners!
Linguine with white clam sauce is a classic Italian-American dish that has a rich history, deeply rooted in the coastal regions of Italy, particularly in the area of Naples. The term "linguine" itself refers to the flat, ribbon-like pasta that is traditionally paired with various sauces, and its origins can be traced back to the Liguria region. The use of clams in pasta dishes dates back centuries, as fresh seafood has always been a staple in Italian cuisine. The combination of linguine and white clam sauce became particularly popular among Italian immigrants in the United States, where they adapted traditional recipes to suit local tastes and ingredients. Today, it is celebrated as a quintessential dish in Italian-American restaurants, showcasing the vibrant flavors of the sea.
The appeal of linguine with white clam sauce lies not only in its delicious taste but also in its simplicity and ease of preparation. A traditional *white clam sauce recipe* typically involves clams, garlic, olive oil, white wine, and parsley, creating a light yet flavorful sauce that complements the pasta beautifully. The dish has also gained attention due to its association with seafood health benefits, making it a popular choice for those seeking lighter meal options. Over the years, variations have emerged, incorporating ingredients like red pepper flakes or cream, yet the essence of this beloved dish remains the same. As a result, linguine with white clam sauce continues to be a favorite among seafood lovers, illustrating the enduring legacy of Italian culinary traditions in modern cuisine.
I made double the usual recipe (2 Pounds of pasta)
For 1 pound pasta:
2 cans of minced clams, drained, liquid reserved.
5-7 cloves of regular sized garlic, sliced. I used elephant garlic and they were enormous and, milder.
Hot Seeds, use whatever you think works. 1/4 Tsp. for guests, more for yourself!
Enough Evoo to cover the bottom of the pan.
1/2 cup of dry white wine. I used more to finish up what was left in the bottle.
1/3 cup Italian flat-leaf parsley, roughly chopped..
1 sprig or two of fresh oregano.
1 Tbsp. Butter.
1 Juiced lemon.
1 1/2 cups reserved pasta water.
Enough Parmigiano Reggiano to make you smile!
Step 1.
Bring a large pot of salted water to a boil. Add the linguine, stir. cook until al dente.
Start step 2 just before the pasta is finished cooking.
Get your second pan ready (it needs to be big enough to hold the pound of cooked pasta)
On medium heat, add EVOO -cover the bottom. Add Garlic and hot seeds. If you use oregano or basil, add it in. Stir, cook until slightly beyond fragrant, try not to brown it.
Add the wine and lemon juice, reduce by half, hit it with the clam juice. bring to a simmer, add clams.
Strain the pasta, reserving 1.5 to 2 cups of pasta water. Add pasta to the clam pot, start with adding 1 cup of pasta water and thin out by adding more if necessary, add butter and stir.
Season with salt, fresh cracked pepper, the chopped parsley and as much Parmigiano Reggiano to make you smile!
Enjoy!
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