Linguine with Clam Sauce

Introduction

This is Mama Miche, and today, in my magic kitchen: Linguine with Clam Sauce.

Twenty-one years ago, I went to Memphis for Labor Day weekend to play at a music festival and spend time with the guy I had started dating. His birthday was the following week, so I offered to cook him a homemade birthday meal. I went all out with several courses and outfit changes and was as extra as could be. So extra. I can laugh about it now. I wanted to share the main course recipe with y'all, and it struck me that I should make it for my hubster's birthday and record it for our channel. Twenty-one years ago, I made him this meal in hot pants. Now, I'm more of a yoga pants gal. It's a good thing we had a shared love language… Food! 

Let Mama Miche make your kitchen magic MMMK. Let's eat!

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Tools

• Cutting board

• Knife

• Large pot for pasta

• Large pot for clams

Ingredients

Makes 8 servings

• 1 cup olive oil

• 1/2 cup finely minced cloves of garlic

• 1 bag fresh rinsed clams

• 1 cup white wine

• small bunch of finely minced fresh parsley

• 1 pound fresh or dried pasta

• 1 tbsp Twice Stolen Spice™

Directions

Prep Time: 20 minutes Cook Time: 20 minutes

Prep

• Mince garlic

• Chop parsley

• Clean clams well with coarse salt and rinse

Cook

• Add the olive oil to a large Dutch oven over low heat and stir in the garlic. Cook for 1 minute.

• Place the fresh clams in and stir until combined. Place on a lid and cook for 6-8 minutes or until the clams begin to open.

• Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and all clams that will open are open

• Add Twice Stolen Spice™ and 1/2 of the chopped parsley and cook for 1 to 2 minutes. 

• Cook the pasta according to package directions until al dente.*

• Toss noodles with the clam’s saucepan. Add 1/2 cup of pasta water

• Serve with grated parmesan cheese, Twice Stolen Spice™, and remaining chopped parsley.