Linguine with a Spicy Andouille Clam Sauce
Updated: Jan 4
My wife has been in New Orleans while her mother is in the hospital. The only good thing about this is I get to play in the kitchen. There are many things that my wife does not like. So I have taken the opportunity to eat thing that she does not like. I always cook Linguine with clams every chance I get. To my recipe for clam sauce, I added Andouille and Sriracha Hot Sauce. Here is a photo of the completed dish.
3 tablespoons Olive Oil
1 tablespoon Garlic chopped
3 tablespoons Flour
3 6.5ounce cans Chopped Clams save juice
1 8 ounce bottle Clam Juice
1 teaspoon Fresh Parsley chopped
1 teaspoon Fresh Basil chopped
¼ teaspoon Fresh Oregano chopped
1/2 pound Andouille Sausage, cut into disc then quartered
1 1/2 teaspoons Sriracha
8 ounces Linguini cooked to al dente
Fresh Parmesan cheese grated
Cook pasta, drain, and return to pot it was cooked in. In a medium
saucepan over medium heat, sauté garlic in olive oil until golden brown.
Mix in the flour and cook for a few minutes to cook out the fl our taste.
Add the clam juice, reserved from cans and bottle, and seasonings.
Cover and bring to a boil. Lower heat to medium-low and simmer
for 5 minutes. Add clams, Andouille and Sriracha. Heat for 2 minutes. Pour sauce over
pasta and toss until the pasta is coated. Top individual portions with