Linguini with Canny Clam Sauce


Life just can't be much better than this. Clam lovers, it's time to celebrate. Here's a recipe that is just too good. I had help in developing this dish from none other than Mom. She provided the key secret ingredient, cream cheese. That's right, here we have Jewish Linguini. It takes a lot to get me away from Pecarrino Romano but, hey, cream cheese makes a velvety white sauce that is absolutely delicious.


3-4 Cans chopped clams-drained
1 bunch of green onions-washed and chopped
1-teaspoon Herbs de Provence
1-teaspoon cracked black pepper
1-teaspoon kosher salt
1-teaspoon dried flaked New Mexico Red Chilies (optional but recommended)
1\2 cup Chardonnay
4-tablespoons garlic oil (you can use extra virgin olive oil with one tablespoon of minced garlic if you don't have garlic oil)
2-tablespoons dairy butter
2-tablespoons Better Bud Butter
4-tablespoons cream cheese
One 14oz package fresh linguini

Heat two quarts of salted water adding one cap full of extra virgin olive oil. While the water is coming to a boil heat a large skillet. Add garlic oil to the skillet. When the oil is hot (not burning) add butters and bring up to heat with constant stirring. Add chopped green onions and spices and bring back to heat. Add white wine and bring back to heat once more. Add clams and simmer for ten minutes.

Add the linguini to the boiling water and cook with occasional stirring for 3-5 minutes. I like mine "al dente" (firm to the teeth). While the pasta is cooking add the cream cheese to the sauce with constant stirring. Drain the pasta and return to the pot (the cooking one silly). Pour the sauce over the pasta, mix and serve hot.

You can garnish with capers, chives, or chopped green parsley. Serve with green garlic toasted.

Recommended beverage: Chateau St. Jean Chardonnay or Gloria Ferrar Carneros Pinot Noir.

Caution: This recipe will not produce any leftovers.

AAMC: Linguini with Canny Clam Sauce
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