Skillet Linguine With White Clam Sauce
Note: From “Hero Dinners: Complete One-Pan Meals That Save the Day,” by Marge Perry and David Bonom.
• 2 tbsp. extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 shallots, chopped (about 1/2 c.)
• 1/2 tsp. dried basil
• 1/8 tsp. crushed red pepper flakes (or to taste)
• 1 c. dry white wine (sauvignon blanc works well)
• 2 (10-oz.) cans whole baby clams, drained, liquid reserved
• 1 (8 oz.) bottle clam juice
• 12 oz. linguine
• 1/2 c. packed fresh parsley leaves, chopped
• 1 (6-oz.) bag baby spinach (about 8 c.)
• 2 tbsp. unsalted butter
Heat oil in large skillet over medium heat. Add garlic, shallots, basil and red pepper flakes and cook, stirring occasionally, until garlic and shallots are slightly softened, 3 to 4 minutes.
Increase heat to medium-high and add wine. Bring to a boil and simmer for 1 minute. Add reserved clam liquid, bottled clam juice, 2 cups water and linguine and bring to a boil. Cook, stirring often, until pasta is just cooked and most of the liquid has been absorbed, about 14 minutes.
Stir in clams and parsley and cook until heated through, about 1 minute. Add spinach and butter, tossing until spinach wilts and butter has melted, 1 to 2 minutes.