A recipe passed down through the family. Grab some warm, crusty bread; you'll want to mop up every drop of this decadent dish.
Ingredients
⅔ cup olive oil and ⅓ cup butter
3 cloves garlic - minced
¼ cup onions - minced
2 cups mushrooms - sliced and diced
1 wedge of green pepper - diced
⅓ cup dry white wine
Lemon squeeze
Ground pepper
2 tablespoons fresh parsley
1 teaspoon basil
2 teaspoons oregano
3-10 oz. cans of whole clams and 1 can of clam liquid
1-16 oz. package linguini pasta
2 tablespoons kosher salt
Directions
Saute slowly (avoid browning) the garlic and onion in oil and butter for 5 to 10 minutes.
Add mushrooms, green pepper, white wine, and seasonings, and simmer for 15 minutes.
Add three cans and one can of clam liquid and simmer for 10 minutes.
In a large pot, over high heat, bring 4 quarts of water and two tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). Cook and drain the pasta and add to the sauté pan with the clams.
The amount of oil and butter can be adjusted to your liking. Peg and Steven used half the amount listed above. It's all a matter of taste and good health.
Comentários