Linguine with White Clam Sauce

Linguine with White Clam Sauce

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Yield: 2 Servings

Ingredients:
  • extra virgin olive oil
  • 6 cloves garlic, smashed
  • 3 dozen littleneck clams, scrubbed under cold running water
  • 1 cup white wine
  • ½ cup water
  • ½ tsp red pepper flakes
  • 1 lb linguine
  • 2 tbsp butter
  • 2 tbsp Italian parsley leaves, chopped
  • 2 tbsp oregano leaves, chopped
  • 1 cup grated Parmigiano-Reggiano
  • 1 lemon
  • Kosher salt
Directions:

Coat a large sauté pan with olive oil and add half the garlic cloves. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard. Put 2 dozen clams in the pan with the wine and ½ cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.

Bring a large pot of well salted water to a boil over medium heat.

Coat the same sauté pan again with olive oil and add the remaining garlic cloves and crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard. Add the remaining raw clams and decant reserved clam cooking liquid to the pan, leaving any sand and grit in the bottom of the measuring cup along with the last of the cooking liquid. Cover and cook until the clams open.

While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is slightly less tender than desired, about a minute less than the box directs for desired doneness.

Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in most of the grated Parmigiano-Reggiano, reserving some for garnish, and finish with a drizzle of olive oil and the juice of half a lemon. Toss or stir vigorously to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells, lemon quarter and a little more Parmigiano-Reggiano, if desired.

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This recipe borrowed and adapted from Anne Burrell’s “Linguine with White Clam Sauce”, featured on Food Network’s Secrets of a Restaurant Chef and on foodnetwork.com.

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