It's Friday, and I don't know about you but I've had a hard and exhausting week. Every once and awhile, on days like today, I like to reward myself with a decadent dinner. I want something easy to make but full in rich flavor that will melt in my mouth with each bite. Fresh pasta with just cut herbs and a hint of the ocean (in the form of clams) sounds heavenly. The smooth sauce is ready in the amount of time it takes to boil the pasta and if you have access to a local fish market, throw a few live clams into the pasta water and top the finished dish with the opened shells. Pour a glass of sparkling wine and cheers! - the weekend has finally arrived. For the recipe,
3 quarts water
1 teaspoon salt
2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved
1 package (8 ounces) linguine or spaghetti
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 garlic cloves, finely chopped
1/2 cup whipping (heavy) cream
1/4 cup dry white wine or clam juice
1/4 cup grated Parmesan cheese
- Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain.
- While the pasta cooks, melt 2 tablespoons butter in 2-quart saucepan over low heat. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through to thicken, stirring occasionally.
- Pour cooked linguine over sauce. Stir in remaining 2 tablespoons of the butter; add Parmesan cheese; toss until evenly coated.
Nutrition Information: 1 Serving: Calories 490 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 10 g); Cholesterol 65 mg; Sodium 530 mg; Total Carbohydrate 50 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 28 %; Vitamin C 10 %; Calcium 16 %; Iron 76 % Exchanges: 3 Starch; 1 1/2 High-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.