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I have no cute story or anecdote about linguine with clam sauce. This dish is really just a combination of some of my favorite ingredients - pasta, clams, garlic, and of course parmigianno cheese.
I make this every few months when I get a hankering for it. It is always so satisfying. I love the simple briny sauce with loads of garlic and a little bit of creaminess for some parmigianno or romano cheese.
I actually based this recipe on, gasp, a really old Rachael Ray recipe that I found in my recipe binder. You can find the original recipe on the Food Network website. This will be one of the only times that you will see anything Rachael Ray related on this blog, so savor this post RR fans.
We made this a bit differently than Rachael’s recipe, starting with the fact that we used fresh clams. Though fresh clams are awesome, this would be down right delicious with some canned clams as well. You can make this either way.
Nick made some of his fantastic quick and dirty fresh pasta which we cut with the thin spaghetti attachment on our kitchen aid.
Fresh Linguine with White Clam Sauce
by Nick and Sara at imafoodblog.com
oh lawdy, was this good!
Garlic and anchovy paste.
Don’t let the anchovy paste scare you. It just adds a little to the brininess of the sauce. If you are already eating clams, then you shouldn’t really be concerned about the anchovies, which you can’t taste at all in the final product.
Almost there. This sauce really comes together so quickly.
Nick’s fresh pasta.
Get in my belly.
Writing this post has made me want to make this again really soon. Yum!