11 November 2012

Linguine with White Clam Sauce

Linguine with White Clam Sauce
Linguine with White Clam Sauce

Comforting, tasty and easy.  Perfect dinner for a chilly night because it's a cross between a soup and a solid meal.


One thing I've discovered about the clam sauce is, it is better when it sits or is made ahead and reheated.  That way, all the wonderful flavors combine and nothing overpowers.  In the past, I'd made this and served it immediately.  Bad mistake, because all I would taste was the olive oil (and there's quite a bit in this).  My best advice is to make it a day ahead then reheat.  If you can't do that, then make it, cover it and put it on a VERY low simmer (or use a simmer pad) for about 40 minutes.

Feel free to add or subtract things like the oregano, red pepper flakes and garlic.  You can add a splash of dry white wine too, instead of the additional clam juice.

White Clam Sauce

  • 1 large can whole clams (plus liquor)
  • 4 very large cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/2 cup clam juice
  • 1 tbs parsley
  • Salt & pepper to taste
  • Additional FRESH parsley for garnish (optional)
  • Cooked linguine or pasta of choice

Heat olive oil in medium saucepan over medium heat.  Add garlic and saute about 1 minute.  Add remaining ingredients, except fresh parsley & linguine.

Bring to boil; cover, reduce heat and simmer for 15 minutes then either let sit or simmer on a simmer pad over very low heat for about 30 minutes, or transfer to a storage container and refrigerate overnight to be reheated the next day and served over hot pasta.

Pasta bowl part of the Lidia Bastianich line of ceramic

4 comments:

Meg said...

May I suggest this adaptation? Sauté the onions and garlic in 2 tbs olive oil. When soft but not brown, add the clam liquor and broth, and simmer until the liquid is reduced by half. Add remaining ingredients, cook till heated through. Add 1-2 tbs butter to pan and stir just until its incorporated into the sauce.

This way you're cutting the fat in half, intensifying the flavor by reducing the clam juice and thickening the sauce with the final addition of butter. I've made clam linguini this way for 35 years to rave reviews.

Judith Hannemann said...

Sounds wonderful Meg! Love the butter addition too.

I've made it with onion in the past, but some company I have often say onions don't "agree" with them, so for the most part, I leave them out.

Purabi Naha said...

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Carole said...

Fantastic saucy work. Thanks. Cheers