Linguine with Clam Sauce — San Carlos & Bird

I've been a foodie since birth. When I was a kid, I ate EVERYTHING! And I never understood why other kids were so damn picky about what they ate. I LOVED FOOD, and I didn't understand how they literally hated everything! Remember in grade school, when you got hot lunch, and it always came with a little veggie medley of peas and carrots? The other kids tossed them in the trash - but not me, I ate mine every time! I loved those damn peas! But I was embarrassed about eating them cause the other kids made fun of me! "Ewww... she ate her veggies... she's gross!" ASSHOLES! Kids can be so cruel. I was so embarrassed, but I wasn't gonna let those peas go to waste, so I shoveled them into my mouth when they weren't looking. LOL

I also come from a long line of foodies, so when we didn't cook at home, we ate out. I was always allowed to order for myself, and I NEVER got the kids meal. I was the kid that ordered the seafood every time! Crab, Lobster, clams or shrimp... that's what I wanted (notice all shellfish - I'm allergic to other fish... except tuna... don't ask why... I don't have an answer). And my favorite dish has, and always will be, LINGUINE and CLAMS!

Yes, I know, now that I'm older, I realize it's not the most sophisticated and there are other great Italian dishes out there I love those too, but this is one my childhood favs and I'll always go back to it. Linguine and Clams has the best combination of carbs, salt, citrus and the fresh taste of the sea. There are a few different ways of preparing this dish. Some like a white wine sauce with a loose liquid consistency, and others prefer a thicker cream sauce. Personally, I like a combination of the two - a little wine, a little clam juice, a little cream. That's my perfect combo.

I've always loved Italian food, and whenever I go to an Italian restaurant, I typically order this dish - whatever version they happen to serve. It's all good to me. The nice thing about having Linguine and Clams at a nice restaurant is they usually go all out - with fresh shelled clams and fresh herbs. My mouth is watering just thinking about it. But at home, I don't have the time or patience to use fresh clams still in the shell. Don't get me wrong, its not that difficult, I just don't want to do all that. And it's pricey. SO, I cheat - but not that much.

I ALWAYS use fresh herbs. That's one thing I don't skimp on. Fresh Italian parsley and oregano. But for the clams, I use canned (YES, CANNED). Canned clams are great. But not just any brand. I've tried several brands of canned clams, and they are NOT all created equal. And don't assume you'll get a good one based on the high end grocery store you shop at. I've tried brands at two very popular, very organic high end grocers, and they were terrible - even slimy. So, after trial and error, I only use the Whole Baby Clams by Chicken of the Sea. And don't turn your nose up to canned clams! I once went on a food tour in Seattle, and learned that the best clam chowder spot in Pike's Place Market used canned clams to win their awards for best chowder. So, don't judge! You'll also need a good clam juice (not the juice from the canned clams - that's basically water). I use Snow's Bumble Bee All Natural Clam Juice. I get both the clams and juice from either Safeway or FoodMaxx. Although recently, I've noticed Safeway doesn't always have it. Oh, I also cheat on the garlic. This isn't such a secret anymore, but the frozen garlic cubes at Trader Joe's are great. I use them for any recipe that calls for garlic. They also sell a basil version if you're interested. I use a Pinot Grigio for the wine. The brand is less important, but use a wine you like and would enjoy on its own.

So, here's the recipe and instructions. It's easy, and if you love Italian food, seafood, cards and a little citrus, try it and tell me what you think.

You'll need...

1/2 pound dry linguine
2-3 tbsp Olive Oil
half an onion (finely chopped)
3-4 frozen garlic cubes from Trader Joe's (if you prefer fresh minced garlic, use about 3 tbsp)
3 tsp oregano (finely chopped)
1/2 tsp salt
2 pinches red pepper flakes
3/4 cup white wine
1/2 cup clam sauce
1/2 cup heavy cream
1 can Whole Baby Clams (Chicken of the Sea)
juice from half a lemon
1/2 cup Italian parsley (finely chopped)
Lawry's garlic salt (for added flavor at the end)

Instructions...

First, boil your pasta until al dente. I know this may be a no brainer, but here's tip - Use a larger pot so the pasta has room to rumble around. Salt the water, and don't be cheap with the salt. Season it well with a couple of tbsps at least. Skip the olive oil. Olive oil tends to coat the pasta and the sauce slips right off - no good. As long as your pasta has room to cook and you stir frequently, it won't stick. Try to time the pasta correctly so that it's done at the same time as the sauce. If it sits too long, just add a couple tbsps of water and toss to keep it from sticking together once the water drains.

In a saute pan, heat the olive oil on medium heat. Once it's hot, add the onion, and let it cook for a couple minutes until they're soft. Add the garlic cubes and cook for a minute or two. Add the oregano, salt and red pepper flakes. Stir and let that cook for another couple minutes. Add the wine and clam juice, and let simmer for about 5-6 minutes. Add the heavy cream. Let simmer for a minute, then turn down the heat to low. Add all the clams, and let them heat on low for a minute. Squeeze in most of the lemon juice, leaving a little for the end. If your lemon isn't juicy, use the second half. Add the cooked pasta and toss. There might be a lot of liquid, but let it sit for a minute and the pasta will soak it up. Once you add the pasta, the flavor dilutes a little. Sprinkle a good amount of Lawry's garlic salt on top and squeeze more lemon. I cut the half lemon into two quarters and keep squeezing to get all the juice out. Stir and taste. Keep adding until you're happy with the flavor. Garnish with as much parsley as you want. I like a lot, but you don't need it all. I also eat it without cheese, but if you're a cheese lover, top with fresh parmesan.

ENJOY, and let me know what pasta dishes you love.

-Kiara