The Best Recipes: Elena's Linguini with Clam Sauce

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Elena's Linguini with Clam Sauce

"This recipe is for the Cajun at heart. More cayenne gives it a very special taste. Yum, yum."

Ingredients :

  • 1 (16 ounce) package linguine pasta
  • 1/2 cup butter
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic, or to taste
  • 2 (6.5 ounce) cans minced clams, drained with juice reserved
  • 2 (6.5 ounce) cans chopped clams, drained with juice reserved
  • 1 tablespoon cornstarch, or as needed
  • 1 (8 ounce) bottle clam juice
  • 2 (8 ounce) cans mushroom pieces, drained
  • 2 zucchini, grated
  • 2 teaspoons cayenne pepper, or to taste
  • salt to taste
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions :

Prep : 30M Cook : 8M Ready in : 1H
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.
  • Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
  • In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.
  • Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.

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