Hans Morris’ Linguine with Clam Sauce
- 1 package of linguine pasta
- 1 clove garlic, finely chopped
- 2 cans whole raw clams (NOT smoked)
- 1/2 tsp dried thyme (or 1 Tablespoon fresh thyme)
- 1 bay leaf
- 1 tbsp butter, plus 1 Tablespoon olive oil
- 2 tbsp flour
- 1/2 cup clam juice (you can usually squeeze the juice out of the can that the clams come in)
- Handful of fresh parsley
- Melt butter in a sauté pan and add olive oil. When heated and bubbling, add garlic and cook for a few minutes, then sprinkle flour over sauce and allow to cook for two minutes or until it thickens.
- Whisking, slowly add the clam juice and combine into a smooth sauce.
- Add the thyme, bay leaf, salt and freshly ground black pepper. If the sauce is too thick, add a little pasta water or dry white wine until it is the proper consistency.
- Allow the sauce to simmer for 10 minutes or so to combine flavors. When ready to serve add clams to sauce and allow to heat thoroughly.
- Meanwhile cook the pasta and drain. After the sauce has cooked about 10 minutes and the clams are heated, toss on the fresh herbs
- Serve over the pasta with fresh parmesan. Serve, and prepare to be an Italian aristocrat.
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Yield: 6 servings