Every time I make this dish it reminds me of my grandparents. I don’t remember my grandfather cooking very often, but this is one dish he always helped my grandmother make. Eating it always brings me back to our kitchen, where as a little girl, I would sit and watch them work as a team to create this simple yet flavorful meal. It was always made with lots of garlic and a ton oflove.
White Wine Clam Sauce – serves 4
1 bulb of garlic, minced
1/2 cup extra virgin olive oil
1/4 cup white wine
13 ounces clams – minced (you can use fresh or canned – if using fresh you will need about 1/3 cup clam juice as well – if using canned do not drain)
4 tablespoons fresh parsley, chopped – or 2 tablespoons dry
Juice from half a lemon
Bring large pot of water to a boil.
In medium saucepan, over medium heat, combine oil, white wine and lemon juice. Bring to a boil, reduce heat and add garlic,clams (and clam juice) and parsley. Simmer for 15 minutes.
While sauce is cooking, cook linguini. (about 8-9 minutes for firm pasta). Drain pasta, and top with clam sauce and freshly grated Parmesan cheese.