Linguine in Clam Sauce

Another recipe I tend to whip up when I have a surplus of clams is Linguine in Clam Sauce. It is absolutely delicious and doesn't take a long time to make. The recipe can be modified by adding whatever other seafood your heart desires. My go-to add ons are shrimp, scallops, and crab meat.

Step 1: Shuck a dozen clams into a glass bowl.  You can increase or decrease the clam flavor by how much juice you use from the clams. I tend to use about a 1/2 cup of it out to keep the sauce from getting too watery.

Step 2: In a stove-top pan, add 1/3 a stick of butter, a 1/4 cup of vegetable oil, 1/2 cup of white wine (Pinot Grigio is what I prefer) and turn on low heat to meld the ingredients

Step 3: Add 1 fresh clove of Garlic diced finely, 1/2 a tablespoon of Basil, 1/2 tablespoon of Oregano,  a dash of pepper, any additional seafood you choose, and your clams, juice and all, to the skillet and allow it to simmer for 8 to 12 minutes on low.

Step 4: While ingredients are simmering and all those wonderful flavors are pulling together, Boil your linguine noodles in a separate pot.

Step 5: Once the noodles are done, your sauce should be just about perfect. If it is you prefer a thicker sauce , you can simmer longer to evaporate more of the liquid out. Remove from heat and let stand for 4 to 5 minutes so that the sauces thickens.

Step 6: Place noodles on plates and spread the sauce and seafood right across the top and garnish with shredded Parmesan cheese and a dusting of Old Bay .Enjoy your meal with some great company and share your bounties of the bay!