Okay, you got me. This isn't linguine. It's cappellini.
I'm still shocked that when I went to my pantry to grab a box of linguine, there wasn't one there. It's like going to the pantry and not finding a can of crushed tomatoes, garbanzo beans, or ketchup.
What's up with that?
Someone is not doing her job of overstocking at the local Big Box store.
Anyhow, nothing beats linguine and clam sauce for a quick weeknight dinner.
You just need a few staple ingredients: canned chopped clams, linguine (hopefully), olive oil, garlic, salt and red pepper flakes. A glug of dry white wine, fresh chopped parsley, and a squirt of lemon would be nice.
And my secret ingredient.
You won't believe it.
But it works.
Yes, you heard me right. Sour cream.
A couple spoonfuls of sour cream at the end to finish the sauce gives it body and a little tang.
Linguine with Clam Sauce (with Special Ingredient)
1 lb. linguine or cappellini
4 cloves garlic, minced
3 tbs. olive oil
1 tsp. Italian herbs
1 pinch red pepper flakes
3 cans chopped clams (I used Snow's brand), opened and the juice drained into a bowl
Dry white wine or dry vermouth (optional)
2 tbs. sour cream
Fresh chopped parsley
Fresh lemon juice
Heat a large pot of water to a boil. Add a generous amount of salt. Cook pasta as directed on the box but cook one minute less so that it's a little underdone, just shy of al dente. Drain.
While the pasta is cooking, heat a 10 inch or 12 inch skillet over medium heat. When hot, add olive oil. Swirl around and add minced garlic. Saute for 1/2 minute and add clam juice, some Italian seasoning, and red pepper flakes. If you have white wine or Vermouth, add a glug.
Turn up the heat and let the juice simmer down by half. Add chopped clams. Add drained pasta and let pasta simmer gently in sauce a couple minutes until al dente. Sprinkle generously with parsley and add a couple spoonfuls of sour cream (add 1 first if you're not sure you'll like the taste). Squirt a little lemon juice on the pasta. Stir everything all together. Season to taste.