Hard Times Linguine with Clams- as promised!

 I fell in love with " Pasta alle Vongole"from two distinct food memeories. First as a boy growing up in Niagara Falls which had a massive New York Italian neighborhood influence. I used to play with my friends and remember their mom's making it that smelled so delish!. Also all the the mom & pop small Italian restaurants/tratorrias ( basic little pizza/pasta joint holes in the wall) always had a delicious /to die for! pasta and clams, along with ravioli, lasagna, stuffed shells , cannelloni. tortellini and of course Veal Parmigiana .
My next memory was when I did a cooking apprenticeship In Roma/ Italy right out of school. A family owned place off of Via Po. Being the new boy, I cleaned all the shellfish/fish. A "Fruits of the Sea" pasta had everything seafood in it, but the simple clams one was the best. Also going to Naples on the weekends the pasta clams along the sea were the best! The best dishes have fresh clams in them, usually steamed with Italian herbs , white wine etc.- really gave it a ton of clam flavor, combined with the rich wine/herb/buttery taste, and the grated Parmesan/ lemon/ fresh parsley that gave it the spike!
But you could get the same delish flavors by stocking can goods and dried pasta with a few additives. Also its really cheap!, and kids love it with the butter and cheese.

INGREDIENTS 

*Garlic  /Shallot /Dried Italian spices ( fresh or dried Italian herbs ( oregano/basil) or regular Parsley or dried) , dried Thyme ,Cracked Black Pepper/Fresh lemon or lemon juice

* Barilla or any good dried pasta Linguine

*stick of butter

* Grated Parmesan 

* Bottle of Chardonnay ( cheap bottle like Sutter Home or whatever- but the buttery Chardonnay's make the best sauces)

* 4 cans of Snow's Bumble Bee Chopped clams -( They are very high quality I get them from anywhere from 1.97 to 2.76 a can

Preparation 

In a large deep saute pan, add the 4 cans of clams and juice. Add the chopped/minced garlic/shallots and parsley, dried Italian herbs (oregano, basil etc.) dried Thyme ( thyme and shellfish are marriage )salt pepper.I add at least a cup of  Chardonnay, but sometimes add more once the first cup has steamed (reduced off) since I love the flavor of reduced wine and the herbs.

Once the ingredients are all in steam/reduce at a slow boil/simmer ( reducing) the liquids until there is a quarter cup or so of liquid left ( if you want more of a clam juice taste, leave more liquid reduction) Whisk in a half stick of butter ( some like less butter taste/ some more. Add  grated Parmesan cheese to the sauce ( again amount on personal taste)...keep tasting sauce to your liking- no need for salt, canned clams have plenty of brine!

While this is going on you are boiling the pasta and drain it (al dente- firm) Rinse with water and separate noodles in strainer so they dont stick.- be meticulous about it . Good noodles are and art form. 

Once when sauce cools, toss in pasta slowly in the deep dish saute pan-(make sure pan is deep enough to hold everything while you mix sauce and noodles ( or use a larger/deeper separate pot/bowl to add pasta first and then toss the entire pan/ sauce in it) Stir , toss, twist mix slowly the noodles in to the sauce and ingredient not to break.  

To finish, add more cracked black pepper, more grated Parmesan, more chopped parsley and top off with squeezed fresh lemon juice- BAHM!

Buon Appetito !

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