Linguini with White Clam Sauce
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Place the littleneck clams in a large bowl and cover with cool tap water and let the clams sit for 20 minutes or longer. This helps remove the sand and grit. Drain and scrub the shells under cold water.
  2. In a large pot of boiling, salted water, cook the linguini until al dente. Drain the pasta and return it to the pot. Reserve some of the pasta water when draining. Set aside.
  3. Heat the olive oil, butter, garlic and crushed red pepper in a large skillet, over medium heat, stirring occasionally until the garlic is fragrant, about 2 minutes. Add the wine, clam broth and the cleaned clams and simmer, stirring occasionally for 8-10 minutes. The clams will open, however if they don’t, toss them. Add the cooked pasta to the skillet. Stir until reheated. If the sauce is too thick you can add some of the reserved pasta water. Serve the dish with the chopped parsley and a squeeze of lemon juice. Add salt and black pepper as needed.