One of the most succulent dishes in fine restaurants is Linguine with Clam Sauce. A simple yet extraordinary dish.
Yet with just a few pantry staples, you can make this lovely dish anytime, on any day, in truly… minutes!
1 pound dry linguine
3 tablespoons olive oil
1/2 stick butter
2 6.5-ounce cans minced clams, drained — reserve juice
4 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped (you can substitute 2 tablespoons dried parsley to keep it strictly “pantry”)
1/2 teaspoon crushed red chili flakes
salt and freshly cracked pepper to taste
grated parmesan cheese to taste
Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente – 8-10 minutes. Drain.
Heat oil, butter, reserved clam juice, garlic to a large skillet over medium heat. Simmer, stirring, for about 5 minutes. Add clams and chili flakes and continue cooking until for another minute.
Add al dente pasta to the large skillet and toss with the clam sauce. Add parmesan cheese and salt and freshly cracked pepper. Serve immediately with crusty bread.