Cuisine Queen: Linguine with Clam Sauce

Some come for the ambiance. Some are drawn by the food. Either way, few leave the supremely romantic restaurant on Burton Way without reaching deep in their pockets.

Il Cielo offers a rich and creative menu, from pasta and lamb chops to sea bass and calamari. Dinner for two is a firm $50 minimum without soup, appetizer, dessert or drinks. You might want to think about creating your own romantic setting and saving some hard-earned dollars by following my recipe and directions.

Like linguini? Clams? Well Il Cielo has it on their menu—Linguine con Vongole—for a cool $27 per entrée. I can walk you through a wonderfully similar meal that serves four for a mere $35 tops. Do you have a white linen table cloth? An extra large pasta dish? A little trust in me? Then let’s do this together. I’ve got a tried and true recipe and a few tips to make your dish a standout. Who knows, word gets out and Il Cielo may just call on you for a little culinary advice.

Linguine with Clam Sauce, serves four
Total cost: approximately $27-35 

Ingredients                  

1 package (16 oz) linguini
½ cup sliced mushrooms (shiitake preferred)
3 finely sliced garlic cloves (chopped/squeezed)
½ cup white wine
¾ cup clam juice
2 cups baby clams (use can or fresh depending on preference)
3 tablespoons extra virgin olive oil
12 baby neck clams
½ lemon
¼ cup finely chopped parsley

The Work

Add linguini to boiling water then add 1 tablespoon of olive oil, simmer until al dente 6-7 minutes. Drain, run cold water over pasta, then drizzle olive oil and toss to keep from clumping. Set aside. Steam clams in large sauce pan. Set this aside. Saute olive oil, crushed garlic, parsley and mushrooms in small sauce pan. As it bubbles, simmer very low then add clam juice, a squeeze of lemon and ¼ cup of wine just before turning off heat.

Tip: If you like your sauce a bit thicker, add 1 teaspoon of cornstarch to 2 tablespoons of heavy cream, add ¼ cup of the clam sauce and stir in a cup before pouring into the warm clam sauce. 

The Presentation

Use a white linen table cloth—it always trumps the others. Place linguini in large pasta dish, encircle with steamed clams, squeeze a bit of lemon on top, pour hot clam mixture evenly over pasta and clams, then add remaining wine. For spicy food lovers, add a jiggle of hot sauce. Serve with sliced cucumber and red cabbage vinaigrette salad.