Linguine with White Clam Sauce

Last night the kids had a pasta party with a few cross country friends - just penne and meatballs. Good, but nothing special. It got me thinking I should post one of our family favorites. It's a pretty quick dinner to put together with pantry ingredients. I normally make this recipe ahead and let the sauced pasta rest in the pan for about 15 minutes before serving. We like how the sauce thickens during that time and clings to the linguine. To keep the clams from getting tough, I add them to the pasta after it has rested. The heat of the pasta warms them sufficiently. Serve with salad and Italian bread, and you've got a delicious meal!

Linguine with White Clam Sauce

2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped (I use only 4 cloves of garlic)
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce (I use regular Worch. sauce)
1/2 teaspoon garlic salt (I skip this)
1/4 teaspoon ground white pepper (I use fresh ground black pepper)
1/4 teaspoon cayenne pepper
1 pound linguine, freshly cooked
Grated Parmesan cheese (optional)

Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper. Serve, passing Parmesan, if desired. Serves 4.

Bon Appétit, February 1995, Celeste Kuch (Devon, Pennsylvania)
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