There was a time in our married life when even an inexpensive steak dinner was far from something we could afford. When the grandparents would offer to take the kids for us for a date night, we would run to the supermarket and buy ingredients for a date night at home. At the time, it wasn’t because I was such a great cook and because we loved to be home so much, but it was because we had no money to spend on a night on the town.
I really did try to do what I could to make our life feel special, no matter how much or how little money we had. Through that effort, we began a tradition of making Linguine With White Clam Sauce for our fancy dinner together, and it became a tradition to make that every time we wanted a date night at home. We would indulge in a loaf of artisan bread and bakery cupcakes for dessert and then indulge all week long in the leftovers.
To be honest, I had never thought to serve it to the kids, but one night the pantry was bare except for a few ingredients for that dish. I decided to go ahead and make it for the kids and had a back-up plan of eggs and toast if it didn’t work out. To my amazement, my kids went nuts for mommy’s linguine and have been begging for it every day since.
It seems those kids are always teaching me a lesson about my own inhibitions towards foods when I was young, and this linguine is now not only a date night treat, but a fabulous treat for them too. Your kids might be different than mine, but it is always worth a shot!
Gather all of the ingredients you will need to make your Linguine with Clam Sauce for your fun weeknight dinner (or poor man’s date night). You will need butter, olive oil, garlic (fresh or bottled minced), one or two lemons, white wine (I love boxed wine for this dish), two or three cans of whole baby clams, linguine noodles, and fresh parsley.
Now you can certainly subsitute with real baby clams, but I live in Indiana where it is harder to get the real deal anymore and they add a lot of expense to the dish here. They have a couple of varieties of clams on the shelf and you definitely want to go with the fancy whole baby clams over the minced clams that come in the smaller cans. Trust me, your dish will taste much better with the whole clams then those smaller clam pieces.
Heat a large pot of boiling water for your linguine noodles. Meanwhile, chop, chop, chop up a generous amount of fresh parsley to be mixed into the linguine and for garnish on top of your dish.
In the bottom of your pot, melt a couple of tablespoons of butter. You like how well-seasoned my dutch oven is? Yeah, should probably pay more attention to it, but I think it showcases how loved it is in our house.
Add the olive oil and quickly saute your garlic. You want to make sure your pot isn’t too hot or your garlic will burn. Next add your white wine, the juice from the canned clams, and the zest of one or two lemons. Allow this to cook for a few minutes to cook off the alcohol and season generously with a little salt and pepper.
Once your noodles are about done, you will want to add the baby clams to your sauce.
Squeeze in the juice of one or two lemons, depending on how much you love lemon flavor.
Finish with your generous handfuls of fresh parsley. Don’t skimp on the parsley since it adds so much fresh flavor to those canned ingredients.
Add your drained linguine noodles and toss everything together, incorporating all of those delicious flavors. Add a little bit more salt and pepper, seasoning the dish to your own personal taste.
The final touch to bring everything together is a generous amount of freshly grated Parmesan Cheese. Don’t skimp on this, it really is what brings the sauce together and makes the sauce hug the noodles.
Finally, revel in being the cheapest date in town as you bask in the glory of the compliments from your significant other.
Sweet.
Linguine with White Clam Sauce
1 pound linguine
Salt
1/4 cup extra-virgin olive oil
2 tablespoons of butter
4 cloves garlic, chopped,
1/2 cup wine
Juice and zest from one or two lemons
2-3 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped.
Bring a large pot of water to a boil. Add salt and the linguine and cook as directed or until al dente. The linguine will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, butter, garlic. Cook together. Add wine, the juice from the clams to the pan, and the zest of one or two lemons. Finally, add the clams and the juice from one or two lemons. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve with a loaf of crusty bread.
