Linguine with Clam Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 pound linguine, or spaghettini |
2 tablespoons olive oil |
3 ounces chorizo, diced |
1/2 cup finely chopped yellow onions |
3 tablespoons thinly sliced garlic |
2 teaspoons chopped fresh oregano |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 pound little neck clams, scrubbed and purged in water |
3/4 cup dry white wine |
1/2 cup clam juice |
1/2 cup heavy cream |
2 teaspoons fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1/4 cup finely chopped fresh parsley leaves |
1/2 cup finely grated parmesan |
Directions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.
2. In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.
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