Linguini with White Clam Sauce - By Chef Charles Knight
EQUIPMENT: Chef Knife, Rotary Food Cutter, large sauté skillet
SERVES 4 –TIME 30 Minutes
- ¼ cup extra-pure golden olive oil
- 2 tablespoons unsalted butter
- ½ onion, chopped #2 cutting cone
- 6 to 8 cloves garlic, sliced thin #1 cutting cone
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon fresh thyme leaves
- 1 teaspoon red pepper flakes
- 1 tablespoon anchovy paste, or 3 or 4 anchovies, chopped fine
- 1 cup Chardonnay or dry white wine
- 6 cans 6.5 ounces clams in juice
- 1 tablespoon lemon or lime juice (I use lemon or lime zest about 1 teaspoon)
- 1 teaspoon garlic salt (optional)
- 9 ounces precooked linguini pasta (I use pre-cooked Buitoni - excellent)
- ¼ parmesan cheese, grated #1 cutting cone
- 3 or 4 tablespoons fresh basil, julienne
- Italian garlic bread, for mopping
The key to this recipe is LOW and SLOW. You don’t want to brown OR BURN the onions, garlic and herbs.
Heat a large sauté skillet over medium-low heat 250°F (120°C). Add the olive oil and butter. When the butter has meted completely add the onions and garlic and cook until translucent (cooked through), about 5 to 7 minutes.
Add the fresh basil, parsley, thyme, red pepper flakes and anchovies. Stir to combine. Add the wine and cook slowly until the alcohol cooks off, about 1 to 2 minutes.
Add the clams and juice from the can, lemon or lime juice and garlic salt (optional). Bring to a simmer and cook 3 to 5 minutes.
Add the pre-cooked pasta to the skillet. Allow to cook 5 to 7 minutes, until the pasta is al dente and has absorbed the sauce. Toss lightly.
TO SERVE: place Linguini and Clam Sauce in bowls, spoon sauce over pasta. Top with grated cheese and fresh chopped basil and serve with garlic bread for mopping up sauce.