john's linguine and white clam sauce

How To Make john's linguine and white clam sauce

• 1

  Boil Linguine in chicken stock until al dente. Drain.
• 2

  Meanwhile, fry half of the minced garlic, with the red onion in 2 Tbsp butter and a little olive oil until onion is translucent, and garlic begins to brown just a little & caramelize.
• 3

  De-glaze the pan with the white wine. Then add clams, clam juice, red pepper flakes and salt. Cook until just bubbly. Then, sauté over medium heat for 10-15 additional minutes.
• 4

  Add remaining garlic**, parsley & oregano, and 1/3 to 1/2 of parmesan. Stir to mix, then remove from heat. Toss 2/3 sauce into the Linguine.
• 5

  On an oval serving platter, spoon Linguine mixture. Then spoon remaining clam sauce on top, in the center of pasta. Sprinkle with remaining Parmesan and add a sprig of basil or parsley for garnish.
• 6

  **(Saving some of the garlic to be added in at the end will preserve the health properties inherent in garlic that cooking can sometimes steal away.)
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card