Chrissy's Super Fast & Easy Clam Linguine / Spaghetti Recipe
This recipe has been taught from generation to generation in my family as a traditional Christmas Eve dinner. However I love it so much I made it quite often. It is so gosh darn good and the sauce is so Delicious and light.
My family always called it Iyeawooie Pronounced EYE- Ah- Woo- Eee
I recommend a thicker noodle like thick spaghetti noodles or fettuccine noodles for this dish.
Well let's get to it!
1 pound long pasta noodles like thick Spaghetti, Fettuccine, or Linguine
1/2 Stick of Salted butter
1/8 Cup Olive Oil
1/4 Teaspoon finely chopped fresh basil leaves
2 Tablespoons minced garlic
1/4 Cup finely chopped Italian Parsley
1/2 Tablespoon red pepper flakes
1/2 Cup Italian Seasoned Bread Crumbs
2 (10 Oz) Cans of chopped Clams in juice
1/4 Cup Fresh graded Romano or Parmesan Cheese
1/2 Cup reserved pasta water
Start by cooking your pasta in salted water. I also add a drizzle of olive oil to my water too. Once the water starts hard boiling add your pasta noodles and cook exactly 10 min. and remove from the heat. Set a timer, you need the pasta to be a little al dente so it can finish cooking in the sauce and not get soggy. Reserve 1/2 Cup of the pasta water for your sauce.
Drain your clams and reserve the juice in a separate bowl.
While your pasta is cooking start your sauce. Heat your Butter and olive oil in a deep sided skillet or pan over medium heat. Once butter is melted add your Italian bread crumbs, garlic, and pepper flakes saute 2 minutes.
Next add your pasta water, reserved clam juice. Saute on medium heat for another 10-15 minutes as it will start to thicken up string often.
Cut your lemon in half and add one of the halves of the lemon juice to your sauce. Thinly slice the other half and put a single cut from the center of each slice all the way through the edge for garnish.
Lastly add your canned clams, parsley, and basil. Stir in clams until they are all coated with the sauce. Then add your drained pasta noodles and toss in the sauce until coated 2-3 minutes.
Serve in a large pasta bowl or right in the pan.
Top with fresh graded Romano or Parmesan Cheese or both and your lemon slices. (Twist your lemon slices to make a pretty garnish.) I also sprinkle a little reserved chopped Italian parsley and basil on top too.
Sit and enjoy... It is that simple!
Will serve 6-8 servings!
Tip: The pasta water helps the sauce stick to the pasta and not be runny it is because of the starch in the water. This is a very important step in this recipe.
I also like to serve this with a nice salad with cocktail shrimp and crab in it with a nice light Italian dressing and garlic bread on the side.