Saturday nights are my favorite because we usually crack open a fabulous bottle of wine & I cook up one of our favorite dishes & we unwind & watch a great movie…heavenly! Thankfully, tonight was definitely one of those nights.
Here is a great simple, delicious & luxurious dish that I love to make on a Saturday night. It sounds fancy because of the clams but I use the canned version instead of the whole clams (I ♥ easy meals!) & it’s just as decadent & unbelievably delicious! It reminds me of our travels to Italy 🙂 I promise you can’t ever go wrong with this dish! Make it for the one you love, your boss, your BFF or just for yourself when you really need a special meal that will make you feel amazing!
♥ Food is love!
Ingredients: Canned Whole Baby Clams, Linguine, Seasoned Bread Crumbs, Shallot, Garlic, Parsley, Red Pepper Flakes, Butter, White Wine, EVOO, S&P
We paired tonight’s meal with the other bottle of wine (Rodney Strong Cabernet Sauvignon 2007) that my husband bought me for Christmas…amazing & beautiful! I just love Cabernets from Sonoma Valley & I love my husband even more for being so thoughtful. Thankfully he understands my love affair with great wine 😉
(Adapted from Tyler Florence’s Linguine Con Le Vongole)
- 1 Can Whole Baby Clams, Drained
- 2 Tbsp Seasoned Breadcrumbs, Lightly Toasted
- 2 Tbsp Parsley, Chopped
- 1/2 lb Whole Wheat Linguine
- 2 Garlic Cloves
- 1/3 cup White Wine
- 1 1/2 Tbsp Butter
- 1/3 cup Extra Virgin Olive Oil
- Pinch of Red Pepper Flakes
- 1 Shallot, Finely Diced
- 1/2 Lemon, Juiced
Heat olive oil over medium flame in a deep saute pan ♥ Add shallots & let cook for 3 mins & then add the garlic and red pepper flakes; saute for 2 minutes ♥ Add the clams, wine, and lemon juice & let cook, stirring periodically, about 5 minutes. ♥ Crank the flame up to medium-high heat. Add the hot, drained pasta to the pan; add the butter and season with salt and pepper ♥ Toss the pasta with the clam mixture so it’s nicely coated ♥ Shower with chopped parsley and toasted bread crumbs ♥ If you are feeling really luxurious drizzle with a nice dose of olive oil before serving! *Serves 2
QUICK TIP: The original version of this recipe uses whole clams in the shell, which is great if you have the time & want to spend the extra $$ but the canned version is really great & results in an amazing tasting dish so it’s just based off of your personal preference, time allotment & your bank account balance for that week 😉