Clam Linguini With Penne Pasta Recipe

This is a recipe that is good for any occasion, lent or any other holiday. It is very easy to make and if you are good at multi-tasking then you can have it ready in about 30 minutes and on the table ready to eat.

You will need to pick up some items at your local grocery and you are ready to make this meal.

Ingredient list:

Snows canned clams enough for 15 ounces which should be about 5 cans.

Clam juice about 26 ounces, you will have quite a bit from the canned clams but buy a bottle or two of the juice to have on hand.

Butter 2.5 ounces of unsalted butter

Olive oil 2-3 ounces

1 Teaspoon of chili flakes

1 Teaspoon of tarragon

1 - 2 Teaspoon of Garlic powder, make sure not to use garlic salt. You could use fresh garlic just make sure to use the olive oil to sweat it out a bit to get it to bloom before adding it in.

Corn starch about a half an ounce of it mixed with cold water to thicken the Linguini Sauce

Better than bouillon Clam Base, it is made by Superior Products and it is a Great product! You must have this to make this dish. If you cannot find this base if you are able to find another type of base you can substitute it just as long as it is a fish/mollusk base.

2 ounces of Heavy Cream to add just before serving

First you will get your salted water on the stove on high heat, getting it ready to add your pasta after it reaches a rolling boil.

Second you will get your sauce ready to fire it up. Open the can of clams and drain the clams, but save the juice. You will want to rinse the clams to remove any dirt left in them. If you have cheesecloth or a coffee filter/strainer you will want to run the clam juice through it to remove any excess dirt from the juice. You will add all of your ingredients except the clams into the large sauce pan. You will want to have a whisk handy and make sure that the starch and the base are dissolved.

** If you are choosing to use fresh garlic instead of garlic powder use the olive oil in the sauce pan and over low heat add the garlic until you start smelling the rich garlic flavor. Do not burn it or it will be bitter, and make a poor sauce. You will then do as stated above.

Once you have all in the pan you are ready to start heating the sauce. you will want to add your pasta to the boiling water at this point and keep an eye on it because the sauce and pasta should be ready about the same time. Start the sauce on a medium to medium high heat. You will want to keep stirring the sauce until it gets close to a nice simmer but below boiling. The starch should start to thicken the sauce and you will turn off the heat when it does thicken. You should check your pasta at this point it should be very close to being ready. When ready drain your pasta and add to a large serving dish and add the sauce over the pasta. And serve. You could garnish with fresh parsley, and make a nice bread or dinner roll with some garlic butter. Enjoy.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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