What’s For Dinner?
Linguine With Clam Sauce
(First star is lowest, fourth star is highest)
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Tom Kenning of Valrico, Fla., writes: "This quick and very tasty recipe comes from the Italian-American wife of a friend and has been a hit with everyone to whom I have ever served it."
Kenning's was followed by a similar recipe from Elly Wencka of Tampa. Both used many of the same ingredients, and both exceeded our five-ingredient limit. We settled on the key ingredients, but I'll list the omitted items in case you want to try them as variations. Kenning also included a teaspoon of Italian seasoning and grated Parmesan cheese, and Wencka included canned mushrooms, chopped fresh tomatoes and celery salt.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
1 pound linguine
2/3 cup extra-virgin olive oil
4-6 garlic cloves, minced
3 (6.5-ounce) cans chopped clams with liquid
1/4 cup chopped Italian parsley
Meanwhile, in a skillet over medium heat, add oil. Saute garlic for 1 for 2 minutes, until aromatic but not browned. Add clam liquid (open canned clams without completely removing lids and drain liquid into saucepan). Season with salt and freshly ground pepper. Bring to a boil, reduce heat and simmer for 2 minutes. Add clams and parsley and cook 1 minute. Add drained linguine and toss to coat.