This is a print preview of "Spaghetti with Baby Clams & Linguica" recipe.

Spaghetti with Baby Clams & Linguica Recipe
by Bob Vincent

Spaghetti with Baby Clams & Linguica

This is a tasty pasta dish. It is quick to make and will serve four nicely. I would have used linguine instead of spaghetti but didn't have any on hand. Chorizo or bacon could be substituted for the linguica. I served the pasta with a green salad.

For a wine I chose a Rombauer 2012 Carneros Chardonnay. It worked well with the cream in the sauce. It is great wine aged in oak that brings out a buttery taste of old style Chardonnay.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 4

Wine and Drink Pairings: chardonnay

Ingredients

  • 1 lb spaghetti
  • 2 Tbs olive oil
  • 3 oz linguica, diced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced and creamed
  • 1 tsp Italian seasoning
  • salt & lemon pepper to taste
  • 1/4 tsp red pepper flakes
  • 12 oz cooked baby clam meat
  • 3/4 cup dry white wine
  • 1 cup clam juice
  • 2 tsp lemon juice
  • chopped parsley for garnish

Directions

  1. Cook pasta in salted water until al dente, 8-9 minutes.
  2. While pasta is cooking saute sausage in olive oil over medium heat, stirring for about 2 minutes. Add onion and cook stirring about 3 minutes. Add the garlic, Italian seasoning, salt/papper, and red pepper flakes and cooking, stirring for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams and cook until just heated through. Add the cream and lemon juice, stir well, and bring to a low boil. Taste for seasoning and adjust if necessary.
  3. Drain the pasta and add clam mixture. Divide among serving bowls and top with chopped parsley.
  4. Dish is ready for service