Don't be afraid of of cooking with clams. I know you all have seen them near the canned tuna, but few have picked up a can and tried them. This recipe will make you love them. Combined with garlic, caramelized onion, and parmesan cheese...oh my, it's amazing.
Friends who grew up in Minneapolis, may remember Mama D's restaurant. This recipe is from her 1972 cookbook. It is incredibly delicious!
Clam Linguine
1 large onion, chopped
1 tsp chopped parsley (dried is fine)
2 cloves garlic (or 2 heaping tsp minced garlic from a jar)
1/4 cup olive oil
1 (7 oz) can minced clams (undrained)
1 cup water
salt and pepper to taste
3/4 pound linguine
1/4 cup grated Parmesan cheese
Saute onion, parsley and garlic in oil until onion is golden brown. Add the clams, 1 cup of water, and salt and pepper to taste. Simmer 1 hour. In the meantime, bring 6 quarts of water and a tablespoon of salt to a boil; cook linguini until al dente. Drain pasta and sprinkle with cheese. Pour clam sauce over pasta and toss. Serve with garlic bread and a green salad.
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