In the spring, we met some friends on Bainbridge Island, WA for a week of vacation. We all love to cook and Mr. T wanted to recreate a clam dish that Mr. G had made on a fishing trip a few years back. That sounded good to the two ladies...so, we labored and prepared the appetizers. We did need something to munch on while we lounged about waiting for dinner!
Ever since the fishing trip I had heard about the wonderful clams that Mr. G had made. I was eager to sample them and wasn't disappointed!
Linguine with Clam Sauce
8 ounces uncooked linguine
2 Tbsp olive oil
1 cup chopped onions
1 can (14 1/2 oz) stewed Italian-style tomatoes, drained and chopped
2 cloves garlic, minced
2 tsp dried basil leaves (we made a chiffonade of fresh basil)
1/2 cup dry white wine or chicken broth (we used wine, of course)
1 can (10 oz) whole baby clams, drained, juice reserved (we used fresh clams)
1/3 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp black pepper
Cook linguine according to package directions. Rinse, drain and set aside.
Meanwhile, heat oil in large skillet over medium heat until hot. Add onions, cook and stir 3 minutes. Add tomatoes, garlic and basil, cook and stir 3 minutes Stir in wine and reserved clam juice; bring to a boil and simmer, uncovered, 5 minutes.
Stir in clams, parsley, salt and pepper. Cook 1 to 2 minutes or until heated through. Spoon over linguine. Serve immediately.
It was a week of good friends, great conversation, delicious food and lots of wonderful wine!