Elena's Linguini with Clam Sauce

Linguine with a garlic butter clam sauce, and plenty of cayenne pepper, is for the Cajun at heart.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 540 Calories

Ingredients

• ½ cup butter
• salt to taste
• ¼ cup olive oil
• ¼ cup grated Parmesan cheese
• 1 (16 ounce) package linguine pasta
• 2 (6.5 ounce) cans minced clams, drained with juice reserved
• 2 teaspoons cayenne pepper, or to taste
• 1 tablespoon cornstarch, or as needed
• 1 (8 ounce) bottle clam juice
• 2 zucchini, grated
• 2 (6.5 ounce) cans chopped clams, drained with juice reserved
• 1 tablespoon minced garlic, or to taste
• ½ bunch Italian flat leaf parsley, chopped
• 2 (8 ounce) cans mushroom pieces, drained

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.

Step 2

Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.

Step 3

In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.

Step 4

Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.