Ree Drummond, also known as The Pioneer Woman, has been a friend of mine for a good number of years. She cooks often for her family and the workers on their ranch. And she’s quite skilled at creating the best recipes. Ree’s version of Linguine with Clam Sauce is one of my favorites. I’ve always enjoyed ordering this pasta dish in restaurants, but I have loved making it at home too with this recipe.
What are the best kinds of clams to use for Linguine with Clam Sauce?
I know there are recipes out there that call for using fresh clams. That’s not this recipe. This is an easy, no-fuss version of clam linguine, and you’ll be using 3 cans of clams for this recipe. Any brand will do (there are usually just a couple of brands to choose from). Look for chopped canned clams instead of minced clams. When you make this recipe, you’ll open the can of clams and squeeze the clams dry, collecting the juice in a bowl. The juice will be used in the recipe, so be sure to save it.
It’s an option to sprinkle Parmesan cheese on top of the finished pasta dish. Some people don’t care for cheese with their seafood pasta, but I happen to love it. I also recommend squeezing a wedge of lemon over the top of your pasta just before eating. Enjoy!
Clam Recipes:
White Clam Pizza Clam Chowder Crostini with Clams Manhattan Clam Chowder Clam Dip Clam Bites Bacon Horseradish Baked Clam Dip Low Fat Clam Chowder
