Linguine with Clam Sauce

This is a white clams sauce and it's really good with homemade linguine or fettuccine.

  1. Clean

2
dozen
small fresh clams (Littlenecks), see To clean fresh clams.

  1. In a pasta pot of boiling, salted, and lightly oiled water, cook:

1/2
lb
linguine or fettucine, fresh if you can

  1. Drain the pasta and set aside in a large serving dish.
  2. In a large pan, saute:

2
T
olive oil
3
cloves
chopped garlic

  1. Add in

1
c
clam juice or homemade fish stock
1
c
white wine (dry)


salt and pepper to taste

  1. Bring to a boil, then lower the heat to a simmer.
  2. Gently add the clams and cover the pan. The clams should all open in about five minutes. Discard any clams that do not open.
  3. With a slotted spoon, remove the clams and pace on top of the pasta in the serving dish.
  4. Gently stir into the liquid:

2
T
minced fresh flat Italian parsley

  1. Pour the liquid over the clams and pasta and gently toss to mix.
  2. Serve.

To clean fresh clams

Fresh clams are living things. If they come tightly wrapped, in say netting, unwrap them so they can breathe. Discard any chipped, broken, or open clams.

Cleaning the clams removes both the inside and outside sandiness. Clean the clams about 30 minutes before you cook them.

  1. In a pot of fresh, cool water, soak the clams for about 20 minutes to filter the sand and salt out of the clam.
  2. Lift each clam up out of the water. (Pouring the clams and water into a strainer brings along the salt and sand so don't do that.)
  3. Scrub the exterior of each clam with a brush and rinse under running water.

 

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