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  • The Chopping Blog

Linguine Eve

Erin
Posted by Erin on Dec 23, 2010

I am sure that I am not the only one out there who loves the holiday season for the traditions that go along with this time of year. As a kid, each Christmas involved traditions that my parents started when we were young, and I looked forward to the cookie exchanges, gift giving, and decorations around the house.

Growing up in my house, there were always food traditions to go along with each time of the year, and Christmas time was full of culinary delights. The cookies were an expected treat each holiday season, and I loved our non-tradition of cooking something different on Christmas day each year. But the highlight for me was always our Christmas Eve dinner of Linguine with Clam Sauce.

I have no idea where my mom got this recipe, but it has been a part of every Christmas I can remember. When I got married, I was very clear with my husband that this was a non-negotiable part of my family’s holiday customs that I intended to continue in our new family. Even if we’re traveling or with other friends and family on Christmas Eve, I plan our own “Christmas Eve Dinner” on a different night when we can be home together. This pasta is one of the most amazing I’ve ever tasted—and with that amount of butter and garlic, how could you not love it?!

Last year I raised the bar by making my own fresh pasta, which took it to new levels of deliciousness. Try this recipe when you’re planning a special night… the kind where calories and bad breath don’t matter!

Enjoy your holiday traditions this week, and if you’re looking for a new one… might I recommend this pasta? Happy Holidays!

Linguine with Clam Sauce

1/4 lb. butter (1 stick)
1/3 cup olive oil
1/2 tsp pepper
1 tsp oregano
3 Tbsp basil
3 cloves minced garlic
1 1/2 cups minced clams (about 3 cans)
1 cup clam juice*
salt
1 lb. linguine
1/2 cup grated Parmesan cheese
3 Tbsp minced parsley

Melt the butter in a large saute pan. Add the olive oil, spices, garlic, clams and clam juice. Bring to a boil, then simmer on low for 30 minutes.

While the sauce is simmering, boil water and cook the linguine. Try to time it so the pasta is finished right around the 30 minute mark.

Add salt to the sauce, then toss with the pasta. Toss with Parmesan cheese and minced parsley, and serve immediately.

* You can buy a bottle of clam juice, or you can use the juice that the canned clams are packed in. As long as the clams you buy are in "clam juice", then it's the same as the bottle.

Topics: garlic, butter, Christmas eve, tradition, pasta

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