All-Clad Recipe Blogger Contest: Linguine with White Wine Clam Sauce

I was asked several weeks ago to participate in an All Clad Blogger Contest and now I am in the Top 5! I need YOUR help to make it to the final round. Please visit this link and vote for my dish!  I was sent a 10 inch All Clad Stainless Steel Frying Pan and I had to come up with a "one pan wonder" that would knock the socks of off the judges and my fellow followers. I thought long and hard about what to make and it did not take long for me to decide on one of my favorite foods - pasta! I have spent the winter months making hearty, comforting pasta dishes so I knew it was time to lighten things up. It was time for a seafood pasta that was sure to be a crowd pleaser. After all, how can you go wrong with a simple white wine and garlic sauce?

You Will Need

1/4 cup olive oil

2 tsp minced garlic

1/4 tsp crushed red pepper flakes

1 cup white wine

1 cup salted water

15 little neck clams

2 1/2 Tbsp unsalted butter

Salt and pepper to taste

1/2 lb linguine, cooked al dente

3 Tbsp chopped fresh parsley

1 tsp dried oregano

Freshly grated Parmesan for topping

Here We Go

Heat oil in All-Clad 10” Stainless Steel Fry Pan over high heat

Add garlic and cook for roughly one or two minutes

Add crushed red pepper and oregano and cook for another minute

Add white wine and salted water and cook for about 3 minutes

Add the clams, cover the fry pan and cook for 5-7 minutes or until clams open (be sure to discard any that do not open)

Remove the clams with a slotted spoon and set aside

Bring the liquid that the clams have cooked in to a boil over high heat

Add the butter, salt, pepper, parsley and pasta to the fry pan

Return the clams to the pasta

Toss with tongs

Serve in bowls and top with freshly grated Parmesan cheese

Serves 2
Happy Feasting!