Ingredients :
- 1 lb of Manilla or Little Neck Clams.
- ½ lb of Linguini
- 2 to 3 Tbsp of Extra Virgin Olive Oil
- 3 Cloves of Garlic, sliced
- Pinch of Hot Pepper Flakes
- ¼ Cup of White Wine
- 1 Tbsp Fresh Chopped Parsley
- 1 Tbsp of Butter
- Salt and Pepper, to taste
Make it
1)
Scrub the clams very, very well under cold running water with a stiff
brush. Place the clams in a large bowl and cover with cold water. Let
the clams soak for about 30 minutes.
2) Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3) In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
4) In a large sauté pan with high sides over medium high heat, sauté` the garlic in the olive oil until fragrant and lightly browned. 5) Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes.
6) Add the clams and butter to the wine mixture. Cover and cook for about a minute wile you drain your linguine.
7) Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy!
2) Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3) In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
4) In a large sauté pan with high sides over medium high heat, sauté` the garlic in the olive oil until fragrant and lightly browned. 5) Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes.
6) Add the clams and butter to the wine mixture. Cover and cook for about a minute wile you drain your linguine.
7) Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy!
How to make Linguine with Clams & White Wine Sauce
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