linguine & white clam sauce

Recipe by
Lucca Rossi
Boston, MA

What can I say...can't go wrong if you love clams!

yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For linguine & white clam sauce

  • 6 Tbsp
    olive oil, extra virgin
  • 6 clove
    garlic, sliced thin
  • 4
    anchovies
  • 36
    little neck clams, scrubbed
  • 1/4 tsp
    pecorincino
  • 1/4 tsp
    oregano, dried
  • 1 lb
    linguine, uncooked
  • 3/4 c
    italian parsley, chopped

How To Make linguine & white clam sauce

  • 1
    Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
  • 2
    Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
  • 3
    When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams. May leave some in the shell for presentation
  • 4
    When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, Cook a minute more to blend the flavors and serve.
  • 5
    Please, NO cheese on the seafood

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