Ingredients

• 4 tablespoons extra virgin olive oil
  3 tablespoons butter
  4 cloves garlic, finely chopped
  1 shallot, finely chopped (or 1/3 cup finely chopped onion)
  3 6.5-ounce cans chopped clams, drained, juice reserved (you should have about 1 1/2 cups of juice)
  1/2 cup dry white wine (or chicken broth, if the wine flavor will trouble your kids)
  2 teaspoons Worcestershire sauce
  1/2 cup finely chopped parsley
  Salt to taste
  Freshly grated parmesan
  1 pound of linguini, freshly cooked until just tender (be sure to salt the cooking water well)

 

Directions

1. 1- Set a large pot of four quarts of water to boil (for the linguine). Salt the water generously. (Add the pasta when the water comes to a boil.)
2. 2- Meanwhile, heat the olive oil and butter in a Dutch oven over medium heat, then sauté the onions and garlic until softened and very fragrant -- 3 or 4 minutes.
3. 3- Add the reserved clam juice, the wine or broth, and the Worcestershire sauce, raise the heat, and bring it to a vigorous simmer, then lower the heat and simmer for 10 minutes (while you cook the linguini according to package instructions).
4. 4- Drain the linguine when it's done al dente -- don't let it overcook to too much softness, as you'll be simmering it further in the sauce (next step).
5. 5- Taste the sauce for salt, then add the clams, the linguine, and the parsley, and simmer together for 5 minutes, until the sauce is mostly absorbed and everything tastes fantastic.
6. 6- Serve with grated parmesan.