Ready in 45 minutes
The secret to this dish is to reduce the sauce to a quantity that will coat and finish the pasta without any excess liquid in the pan.
Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.
joaneous 5m ago
Spanky1 7y agoLooks as good as it tastes. Very easy to make. The wine and fresh Littleneck clams made it a little pricy, but the results were worth it.
jgibson 7y agoThis is excellent. I didn't use fresh clams. Everything I needed was in my pantry or fridge. It was very good with canned minced clams....a speedy fix for a special weeknight meal. I served this with fresh steamed zucchini ribbons. What a pretty plated meal! I'll definitely prepare this again---It's a keeper!