Linguine With White Clam Sauce Recipe #42310
A traditional version (*This recipe was originally posted by a former Zaar member.)
by Bev
35 min | 20 min prep
SERVES 4
- 28 littleneck clams, scrubbed
- 7 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 small hot chili peppers, minced (can substitute red pepper flakes)
- 1/2 cup dry white wine
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1-1 1/2 lb linguine
- 1 tablespoon salt
- fresh ground black pepper
- Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
- Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
- Save 4 clams for garnish.
- Set the strained liquid aside and chop the clams into a mince.
- Add the linguine to boiling water.
- The clam sauce should take the same length of time to cook as the linguine.
- Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
- Add the minced chilies.
- Add the minced clams and sauté to heat through, then add the black pepper and white wine.
- Now add the reserved clam liquid.
- Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
- Add the parsley and basil.
- Lower the heat to medium.
- When the linguine is al dente, drain it and toss it with about half of the sauce.
- Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
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5 stars