Saturday, March 15, 2008

Clam Linguine with Wine Sauce

So I was thinking pasta tonight but I didn’t want anything heavy and creamy but something light with wine sauce.  I had a bottle of pinot grigio I was about to pop open so I said to myself, “Hey why not?”  I do like to cook while I drink wine or beer.  It makes the experience more exciting.  Wine sauce is pretty easy to make.  All you really need is wine and butter.  However, being a blogger, I went out with a little more extravagance than just the plain.  I wish I had fresh manila clams though.  If you do, go for it.  It’s always better to use fresh ingredients.
1. You need to boil pasta. If you pour a few drops of olive oil (or vegetable oil) into the water before it boils, it will later prevent the pasta noodles from sticking to each other.

2. Now the sauce. You will need butter, garlic, white wine, parsley, salt, clam meat (as well as clam juice in the can), squeeze of lemon, and tomatoes.

First, heat butter and a spoon of minced garlic.

Then you will need to pour some white wine into the pan. I think I used about 2 cups for one person's portion.

You will just need a small piece of lemon for a few drops of lemon juice into the sauce. Don't use too much lemon. It will end up really sour. Give it a squeeze maybe only once and throw it away.

Again, I wish I had some fresh clam meat but this was quite okay actually.

Then put parsley and salt into the sauce.

And chopped tomatoes.

In the end, your sauce will look like this. Heat the mix for about 7 minutes so that the alcohol from the wine will evaporate and you won't be so drunk eating the linguine!

3. So now, throw away the boiling water from the noodle when it's done (after around 8 minutes of boiling).

4. Pour the sauce over the noodle and add additional condiments such as Parmesan cheese, black pepper and chopped green onions or chives.

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