This is an easy recipe, since its main ingredients are canned (clams) and bottled (clam juice). Fresh would be much better, of course–but fresh clams don’t really make it to Iowa. It’s a great way to use fresh herbs from the garden, though, if you have them on hand.
I use parmesan-style cheese; parmigiano reggiano is best, but asiago, pecorino, or any hard Italian cheese will do. Some say that it is a culinary sin to combine cheese and fish, but I think this works and tastes good, which is the standard I follow.
Ingredients
2 cans chopped or minced clams (best available)
1 bottle clam juice
1/4 cup white wine (optional)
1/4-1/2 cup olive oil
2-3 shallots or one small yellow onion, minced
2-3 cloves garlic, minced
1 bunch parsley, chopped
1 lb. good quality linguine
Recipe
Begin pasta water (6-8 quarts of water and 2-3 tablespoons salt in large pot; you can wait until water is boiling to add salt). While water is coming to a boil, heat sauté pan on medium heat, add olive oil and onions, season with salt and pepper, and sauté until translucent. Add garlic and sauté for another minute, taking care not to brown the onion or garlic. If using wine, add wine and let reduce for 1/2 minute; then add cans of clams and clam juice, bring to simmer, and let cook slowly on low for 5-10 minutes. Add parsley, and cook for another minute, then put on lowest heat. Cook linguine, drain, and toss with clam sauce. Serve on platter or individually, garnishing with chopped parsley; pass parmesan cheese.
Variation
I sometimes add a bag of baby spinach when I add parsley; it cooks down nicely, and makes a richer sauce. Good way to encourage kids to eat their greens, too.
FoodIowa 