The Very Best Linguine with Clam Sauce. This dish is one of the Venetian’s favorites. Luscious little clams are the star in this classic pasta. In my version of this recipe, I sauté the clams in extra virgin olive oil, hot pepper and wine, when the clams release all of their delicious juices and open, I allow them to cool.
Once the clams are cool, I remove them from their shells and filter the liquid. This liquid is then used to make the pasta sauce. This process guarantees your sauce will be sand and shell free. It takes a little longer, but, it is well worth the effort. Try The Very Best Linguine with Clam Sauce, Let’s Cook!
The Very Best Linguine with Clam Sauce
A Classic Pasta Dish this Linguine with Clam Sauce is delicious every time!
- 2 lbs Baby Clams, note, if you can't find little clams, use larger and chop the clam meat
- 1/2 lb Linguine, imported
- 3/4-1 cup White wine, dry
- 6 tbls Extra virgin olive oil
- Fresh hot red pepper, to taste
- 4 lg Garlic cloves
- 1/4 cup Italian flat leaf parsley chopped
- Sea salt and fresh ground pepper to taste
Step 1 The Clams
Fill the sink with cold lightly salted water, add the clams and let sit for at least 1 hour. Rinse and drain. If the clams are dirty, you might need to change the water at least once.
Add 2 cloves of garlic peeled and smashed, 2 tbls of olive oil and hot pepper to a skillet with a tight fitting lid. Lightly brown the garlic, when the garlic is brown and the oil is hot carefully add the clams, then the wine, shake or mix and place the lid on the pan.
Cook on a lively flame for approximately 5 minutes, until all the clams open.
Let cool in their sauce.
Once clams are cool enough to the touch, remove them from their shells, *note, random clams that do not open need to be thrown away.
Place the shelled clams in a bowl, throw away the shells but KEEP the cooking liquid
Using a strainer with a piece of paper towel, strain the clam cooking liquid into a bowl. Reserve the liquid for the pasta sauce
Step 2 The Sauce
Fill a pasta pot with cold water and bring to a full boil. Add the linguine, cook 1 minute less than packet indicates for al dente
In a wok style skillet, that you will use to finish off the pasta, add 4 tbls of olive oil, 2 cloves of crushed or finely chopped garlic and another piece of hot red pepper (to taste). On a medium low heat lightly brown the garlic, then add the reserved clam liquid to the pan. Cook on a low heat until the liquid reduces a bit and infuses with the oil, garlic. Add the clams to the liquid. Adjust salt and pepper....note that clams can tend to be salty so attention must be paid to adding salt
When the linguine is ready, with a pasta fork, lift the pasta out of it's water, draining over the same, immediately add it to the wok pan with the clams, stirring and cooking over a lively heat another minute, add the chopped parsley
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