recipe: my linguine in clam sauce

My dear husband decided he was going to make linguine in clam sauce last week, using the recipe on the side of the linguine box. It came out ... okay ... except it was too salty, too thick and he used dried parsley. He swore that next time he had a craving fr the stuff, he'd get the recipe from me.

For anyone who'd like to try my recipe for linguine (in my family, "linguine" means only one thing: a white clam sauce), here it is. Again, as with mom's pasta e fagioli, quantities are estimated (are you a garlic lover? etc.).

Linguine (serves 1-2)

Half a box of linguine
olive oil
1 tablespoon butter
three or four big cloves of garlic, minced
two cans of clams, chopped or minced (doesn't matter; interchangeable)
2 tablespoons cornstarch
1/4 cup cold water
cayenne pepper
1/4 cup (est'd) fresh parsley, chopped

Cook the linguine according to the directions on the box.

Open the cans of clams with a can opener and let the lid settle to the tops of the clam bits. Set aside.

Coat the bottom of a saute pan with the olive oil and heat on medium-high. Melt the butter in the olive oil. When it's melted, add the garlic. Heat garlic until it's softened and juuuust beginning to brown (do not let it burn!). Immediately add the juice from the cans of clams, reserving the meats at the bottom. Bring all to a gentle boil.

In a small bowl, mix the cornstarch and water to make a thin, watery paste. Drizzle the cornstarch mixture into the clam sauce in the pan, stirring constantly, until the sauce begins to thicken. Turn off the heat and stir in the reserved clam meat. Sprinkle with cayenne pepper to taste and the parsley.

Drain the linguine when it's done and combine with the clam sauce.

Hope you like it - let me know how it turns out!