Clam and Linguine Special
- SERVES
- 4
- COOK TIME
- 15 Min
Ethel and I have spent many summers in beautiful Narragansett, Rhode Island, where there's a little clam shack on the beach that we love. Their linguine in clam sauce is worth a trip from anywhere! Okay, so if you're not up to a trip right now, you can bring home the same taste...but lighter.
What You'll Need
- 1 pound uncooked linguine
- 1 medium-sized onion, chopped
- 4 ounce fresh mushrooms, sliced (about 2 cups)
- 2 teaspoon minced garlic
- 3 cans (6½ ounces each) chopped clams, undrained
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 bottle (8 ounces) clam juice, divided
- 2 tablespoon cornstarch
What to Do
- Cook the linguine according to the package directions; drain, rinse, drain again, and cover to keep warm.
- Meanwhile, place the onions, mushrooms, and garlic in a large skillet that has been coated with nonstick vegetable spray; cook over medium-high heat for 4 to 5 minutes, or until the onions and mushrooms are tender. Add the clams with the liquid, the red pepper, oregano, and parsley; stir in half the clam juice and bring to a boil.
- In a small bowl, combine the cornstarch with the remaining clam juice and add to the skillet. Stir for 3 to 4 minutes, or until thickened. Toss with the warm linguine and serve immediately.