Linguine with Clam Sauce Antonellis
Becky ANTONELLIS
ingredients
- 1/2 medium white onion, finely chopped
- 4 cloves garlic, finely chopped
- 1/4 cup virgin olive oil
- 2 tablespoons butter
- 8oz clam juice (from cans of chopped clams)
- 8oz Pinot Grigio
- 3/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon worcestershire sauce
- 8oz heavy cream
- 1 tablespoon fresh lemon juice
- 3 - 6.5oz cans chopped clams
- 2 - 10oz cans whole baby clams
- 1/4 cup fresh parsley, chopped
- 2-4oz additional clam juice, if desired/required
- 1 pkg (8oz) linquine
directions
- 1
Saute onions and garlic in olive oil and butter until tender. Add clam juice, wine, salt, peppers, oregano and worcestershire sauce. Simmer 5 minutes then add cream and lemon juice. Simmer till sauce starts to thicken then add drained clams and parsley. Reduce to approx. 80% to attain desired consistency. You may need to add more wine and/or claim juice to correct over-thickening. Add sauce to hot al dente linquine and toss.
- 2
Serve with grated parmesan cheese, crusty italian bread and a crisp pinot grigio.
Source: Anthony & Nathaniel Antonellis
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