elena's linguini with clam sauce

Ingredients

• Servings: 8
• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 1/4 cup olive oil
• 1 tablespoon minced garlic, or to taste
• 2 (6.5 ounce) cans minced clams, drained with juice reserved
• 2 (6.5 ounce) cans chopped clams, drained with juice reserved
• 1 tablespoon cornstarch, or as needed
• 1 (8 ounce) bottle clam juice
• 2 (8 ounce) cans mushroom pieces, drained
• 2 zucchini, grated
• 2 teaspoons cayenne pepper, or to taste
• salt to taste
• 1/2 bunch italian flat leaf parsley, chopped
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the linguine, and return to a boil. cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. drain; return to the pot to keep warm.
• meanwhile, melt the butter with olive oil in a large skillet over medium heat. cook and stir the garlic, minced clams, and chopped clams for 5 minutes. add the reserved clam juice and cook for a few more minutes.
• in a separate bowl, whisk the cornstarch with part of the bottled clam juice. stir the cornstarch mixture into the skillet. adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. pour the remaining bottled clam juice into the skillet.
• stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. stir in the parsley; remove from heat. pour the clam sauce over the drained linguine. mix well; serve with parmesan cheese.