Linguine With Peppery White Clam Sauce
Prep/CookTime : 30-60 minutes"This was delicious! In my version (as seen in photo), I used both canned baby clams and its juices in addition to some whole fresh littleneck clams for extra clam goodness. The fresh clams were simmered with the juices during the sauce-making. Then, as suggested in the recipe for canned clams, the baby clams were added to the sauce at the last minute. I love clams!" - Xianti
Yield: 2 Ready in 45 minutes
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Verified by stevemur
Linguine With Peppery White Clam Sauce Preparation
WITH FRESH CLAMS
Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the white wine and clams & simmer, uncovered, 10 minutes. Discard any that have not opened.
WITH CANNED CLAMS
As above but use only the juice from the clams when preparing sauce. Add clams at the last minute and heat up. DO NOT OVERCOOK or they will toughen up badly
Meanwhile, cook the linguine in plenty of boiling salted water until al dente, about 6 minutes.
Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley.
This simple recipe is the method I have used for many years and I just love it. Short of using fresh clams it turns out as good as you can get.
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