Linguine & White Clam Sauce

Making a clam sauce might sound intimidating, but it is actually pretty simple. With just a few simple ingredients, you'll be able to put together a very flavorful dish in a very short time. Any leftover linguine sitting out tends to dry up so I love squeezing fresh lemon juice over top. This creates some lemony, juiciness into your pasta, I just love all those flavors!

Helpful tips: -wash/scrub clams -soak in cold water in fridge for about 2 hours, then strain to get rid of any sand -if a clam is open, give it a tap. If it doesn't close, throw it out -after cooking clams, any that do not open, throw them out.

Ingredients

  • 1 pound linguine
    clams, 15 count

  • 8oz clam juice

  • 1 can chopped clams, strained

  • 1 cup white wine

  • 1/2 stick butter

  • sprinkle of salt

  • 2-3 cloves of garlic, cut or smashed

  • chopped fresh parsley, one bunch

  • 2 tablespoons of olive oil

  • crushed red pepper flakes

Instructions

  1. Scrub your clams, place in a bowl and fill with cold water. Let soak in fridge for 2 hours. Once they have soaked, start this procedure:

  2. Start to boil a pot of water.

  3. In the meantime, heat 2 tablespoons of olive oil in a deep pan. Keep on low, add a sprinkle of crushed red pepper and garlic *do not burn the garlic. Cook for minute.

  4. Add the clams, the wine and the clam juice. Cover and cook for 5-6 minutes, on medium. Shake pan back and forth a little to evenly distribute the heat to help steam cook the clams.

  5. After 5-6 minutes, the clams should have opened and will be done cooking. Remove lid, give pan another shake. Remove any clams that did not open.

  6. Start to scoop out clams and transfer into a bowl, set aside.

  7. (The linguine should be cooking in the boiling water by this point. **Only cook the pasta until al dente so once you transfer the noodles they will finish cooking in the clam/wine juices)

  8. Now in the pan the clams were cooking in, add the butter, sprinkle of salt, chopped clams, and parsley

  9. Cook for a couple minutes until it reduces and thins a little.

  10. Strain the pasta. Add the al dente linguine to the clam sauce. Cook the pasta for another minute or two in there.

  11. Serve immediately.

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Pasta, SeafoodDanielle SimoneComment