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  • Classic Linguine And Clam Sauce

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    Classic Linguine And Clam Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 doz Clams shucked, diced, reserving liquid in a measuring c. (there should be about 1 1/3 c. of clams and 2 c. of liquid)
    • 5 c. Water
    • 1 lb Linguine, preferably fresh
    • 1/3 c. Extra virgin olive oil
    • 1 Tbsp. Chopped garlic
    • 1/3 c. Dry white wine
    • 1/2 tsp Dry red pepper flakes (or possibly 1/8 tspn cayenne pepper)
    • 4 Tbsp. Unsalted butter
    • 3 Tbsp. Chopped parsley Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. In a large saucepan heat water till it comes to a boil. Add in 1 c. of the reserved clam liquid and salt to taste. Now add in your linguine, bring the water back to a boil and cook for 8 to 10 min till tender, but still hard to the bite.
    2. Meanwhile, in a skillet heat extra virgin olive oil and garlic, and cook, stirring till fragrant. Add in remaining clam juice and white wine and reduce to 3/4 c. of liquid. Bring liquid to a boil, add in the clams, red pepper flakes and simmer 1 to 2 min, or possibly till just cooked.
    3. Check your linguine, drain in a colander and transfer to a large serving dish. Add in the butter, and toss to combine. Add in the clam sauce and parsley and toss to combine. Season to taste with freshly grnd pepper. Serve immediately.
    4. This recipe yields 4 servings.

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