Clam Linguini

Growing up we didn't eat seafood. We rarely had fish. Why? Well, my dad always proclaimed that fish had bones and that he was hungry and wanted to eat. He did not want to spend time picking bones out of his dinner. Okay. I was growing up....what did I know about fish and bones? We ate what was prepared and didn't complain. (Hmmm, I think he was complaining!) It didn't make sense to me...wasn't this the guy who liked sardines and crackers or kipper snacks? Nobody sat around taking the bones out of those little guys! There was no way that I was going to ask that question....

That said, the first time that I ever had shrimp that wasn't tiny and from a can was when the Kitchen Gnome took me out on one of our first dates! Clams didn't become part of my "menu items" until many years later. If you recall, once I find a good thing it takes a while for me to branch out to the next good thing! Shrimp was it! But, after having experienced a friend's clam linguini I knew I was going to have to make it!

My friend swore that hers was the easiest and tastiest clam linguini recipe. With whom would I argue? I had nothing to which I could compare it! We loved it. This dish has been made over and over again in our family. The girls loved it and requested it often. It was one of the first dishes that they learned to prepare when they went away to school.

Clam Linguini

Serves 4-5

1 lb fresh pasta or 12 oz. dried linguini
1/4 cup butter
2 large cloves of garlic (minced)
3 Tbsp flour
2 cans (6 1/2 oz ea.) chopped clams (minced work also)
1/4 cup dry white wine
half and half
1/4 parsley, finely chopped
1/2 tsp dried thyme (or 1 Tbsp fresh, finely chopped)
Salt and pepper to taste
Parmesan cheese

Melt the butter in a saucepan. Add garlic and cook one minute. Stir in flour and cook 2-3 minutes.

Drain clams, reserving juice. Combine reserved clam juice and white wine in a 2 cup measuring cup. Add enough half and half to make two cups.

Whisk into flour mixture gradually and cook until sauce thickens slightly. Add parsley, thyme, salt and pepper.

Simmer approximately 10 minutes. Cook pasta while sauce is simmering.

Add clams to sauce and heat to serving temperature. Combine with hot, well-drained pasta and serve immediately. Sprinkle with shredded Parmesan cheese and fresh thyme.

PRINTABLE RECIPE

Clam Linguini, a glass of white wine (I had only used 1/4 cup in the sauce so there was plenty left for a glass or two.) and crusty French bread. Nothing could be easier after a busy day at work...dinner in less than 30 minutes start to finish!