Sunday, May 4, 2008

Joey's Favorite Linguine with Clam Sauce

OK, I know I say every recipe is delicious, but seriously, this one is AMAZINGLY tasty. It's another one of those "just throw everything in a pan" sauces. How easy is that? You MUST try it!

1 lb linguine
olive oil
4 or 5 large cloves garlic, chopped
1 medium onion, diced
2 10 oz cans chopped clams,
2 tsp granulated chicken bouillon
1 cup white wine
6 tbs butter
salt and pepper to taste
chopped fresh parsley
grated Parmesan cheese

Bring a large pot of salted water to a boil. Add linguine and cook until al dente. In the meantime, in a sauce pan, over medium heat, saute onions and garlic in olive oil until softened. Add chopped clams (including the liquid) along with the remaining ingredients. Simmer for a few minutes. When linguine is done, drain it and add it to the saucepan. Toss until coated with sauce. Top with parsley and grated cheese. Serve immediately.

This recipe makes a lot of sauce for one pound of pasta and there's a very good reason for that. I like a lot of sauce on my pasta! If you prefer your pasta to be a little dryer, you can cut the recipe in half or make two pounds of pasta!

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