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Serves 4 to 6 servings.
2 Tbsp. olive oil
1/2 c. finely chopped sweet onions
2 Tbsp. chopped garlic
1/2 c. dry white wine
1/2 c. clam juice
1/4 c. chopped sun-dried tomatoes
2 dozen littleneck clams, cleaned and scrubbed
1 lb. linguine, cooked al dente
2 Tbsp. finely chopped fresh parsley leaves
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil for garnish
Preparation:
Heat a large heavy skillet (with a lid). Add olive oil
and swirl to coat the pan. Gently sauté onions and
garlic until softened. Add white wine, clam juice and
sun-dried tomatoes. Bring to a simmer, then add the
clams. Cover with lid and simmer about 6 to 8 minutes,
until clam shells open up. Discard any shells that do
not open.
Add the cooked linguine, parsley, salt and pepper.
Toss to coat pasta and sauté another 2 minutes until
pasta is heated through. Plate and drizzle with olive
oil to serve. Crusty bread makes a perfect
accompaniment to sop up the juices.
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