Leftovers are one of my favorite parts of Thanksgiving. From turkey sandwiches to turkey soup, I’m happy finding ways to enjoy the bounty of the bird. But once the last of the remnants of the feast are gone, I’m in the mood for something totally different. I turn from the turkey casseroles of the previous days to one of my favorite dishes, Linguine with White Clam Sauce.
I tried many recipes for the popular Italian pasta dish, but most fell flat in the flavor department. So, I came up with my own version, which until now has been a guarded recipe. My version of the classic is saucy and redolent with chopped shallots, green onions and garlic. The vegetables are sauteed in a combination of butter and olive oil, then oregano, chopped fresh parsley, ground black pepper and white wine are added to the mixture. When added, the enticing aroma fills the house, and the family comes running.
But the sauce doesn’t end there. Chicken broth and the juices from four cans of clams are added, and the mixture is allowed to reduce by one-third. The drained clams are added during the last two minutes, and the sauce is poured over linguine and topped with freshly grated Parmesan cheese.
Makes 4 to 6 servings.
Note: The sauce can be made ahead. Prepare to the point of adding the clams, cover and refrigerate. Refrigerate drained clams in a separate airtight container until ready to use. Heat sauce to a simmer, then stir in clams. Let clams simmer for 2 minutes, and serve immediately.