Ingredients
8 ounces linguine
2 tablespoons seasoned* olive oil
1 Sweet Onion (such as Vidallia), peeled & chopped
1 15-ounce can Progresso White Clam Sauce with garlic & herb
1 14-ounce can artichokes, drained & quartered
1/2 lb. Button Mushrooms, washed drained & quartered
18-24 small lttleneck clams, scrubbed
2 oz. Parmesan Cheese, shredded or finely grated.
Preparation
Heat oil in heavy large skillet over medium-high heat. Add onion and sauté until softened & fragrant, about 3-4 minutes. Add clam sauce, artichokes, mushrooms & white wine. Cover; reduce heat to low and simmer sauce while you wait for pasta water to boil.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
At the same time you add your pasta to water, add your fresh clams to sauce. Cover tightly, turn up heat to medium, cook until clams open, about 5-6 minutes. Remove from heat once all clams have opened. Let sit covered.
Divide pasta between two heated bowls, top with clam sauce, sprinkle with shredded parmesan cheese. Serve with crusty baguette & nice green salad.
Left over sauce freezes well; but remove littlenecks & discard shells before you put in airtight plastic container. Keeps well for up to 1 month.
- Seasoned Olive Oil. I love garlic/my husband prefers very little in his food. So to save time & compromise with him; I keep a cruet of seasoned oil next to the stove. I take a 1.5 liter bottle of olive oil stick in 3-4 peeled fresh whole cloves of garlic and 1-2 fresh stems of basil from my garden. After a week or so, I strain the oil through a wire mesh and keep a cruet for cooking next to the stove. Also, pour it in unusal bottles and give it as hostess gifts with suggested favorite recipes for my friends–everyone loves them!
