Linguine with Lemon Cream Sauce and Clams
This recipe was inspired by a little Italian restaurant in our old neighborhood in San Francisco: Mescolanza. They made the best pasta dishes and sauces; this dish was one of Bruce’s favorites. Serves 4 as a 1st course or 2-3 for main entree.
Ingredients:
4 tbsp. butter
1 cup cream
1/4 cup fresh-squeezed lemon juice
zest from 1/2 lemon, or 1/2 preserved lemon peel
1 cup cup grated parmigiano-reggiano cheese
1 can of chopped clams or 1 lb. of freshly steamed clams
chopped fresh parsley to taste
salt & pepper to taste
3/4 lb. linguine
Method:
Melt the butter in a saute’ pan and add the zest/peel and saute for 2-3 minutes. Add 1/2 of the lemon juice and all the cream.
Simmer about 10 minutes, or until cream begins to thicken. Add 3/4 cup cheese , stir and remove from heat.
Boil pasta in salted water until al dente and add to the sauce along with the clams and their juice , remaining cheese , parsley, and remaining lemon juice.
Simmer for 5 minutes and serve. (If pasta is a little thick, add some pasta water to thin the sauce).
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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I don’t know If I said it already but …Great site…keep up the good work.
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A definite great read..Tony Brown
Thank you so much Tony- I really appreciate the compliment.