How to make a Delicious Clam Sauce over Pasta

   One of the quickest and most delicious pasta dinners you can make is Clam sauce over Linguine.  Its good, its hot and it goes well with an icy glass of white wine or a cold beer.  There are many ways you can prepare it.  You can pick up clam sauce already made from Italian delis or high quality supermarkets, you can use canned clams and make your own sauce, you can combine the 2 and also add fresh clams in the shell.  I like to do all of them, and I like to buy my clams fresh, but in this case, I used minced clams and a secret ingredient, salt packed anchovies.  Here's what you will need:

   2 cans minced clams

   1/2 stick unsalted butter

   1/4 cup olive oil

   2 anchovies

   3 cloves garlic

   1 medium shallot

   1 cup dry white wine

   1 can low sodium chicken broth

   1 cup clam juice

   Juice of 1/2 lemon

   1/4 cup creme fraiche

   1/2 cup fresh Italian Parsley, Marjoram, Oregano, Thyme combined

   1/2 package linguine

   Filet and rinse the anchovies.  Chop the herbs together.  You can use dry as well, but I usually prefer fresh.  Bring to the boil a pot of water with 1/2 teaspoon salt and 1 tablespoon olive oil.  Add linguini.

   Melt butter in large sauté pan (I use a 12" stainless) then add the olive oil. Add shallot, garlic and anchovies.  Sauté until garlic gets golden brown (be careful not to burn the garlic).  Stir continually so that the anchovies begin to melt into the mix.  

   Add wine and cook down until reduced by half; add chicken broth, clam juice.  Add 1/2 of the fresh herbs.  Cook on low for about 15 minutes.  Add clams and continue to sauté.  Add creme fraiche or heavy cream.  Add lemon juice and taste. At this point you may add more butter, the idea being to reach a balance between the tart sharpness of the wine and lemon and the smoothness of the butter.  Salt to taste.

   Serve sauce over the linguine in the plate.  Of course you have already drained your pasta in a colander and I like mine served al dente, which is slightly firm.  Sprinkle the rest of the herbs over the top along with fresh grated Parmigiano-Reggiano.  Serves 2.  

   A Chateau Anniche Bordeaux pairs well with this dish and you can find it online at The Wine Country, http://www.thewinecountry.com/

   Buon Appetito!