Linguini with White Clam Sauce to Die for
Linguini with white clam sauce is my all-time favorite comfort food.
Years ago I took an Italian cooking class. This recipe has not changed in over twenty years. This is probably the only dish that I make that I will spend whatever time it takes to get it right.
This recipe is actually inexpensive, very easy to prepare and clean-up is minimal. Please don’t take any shortcuts.
There are no acceptable substitutions for any of these ingredients, that I have ever had any luck with.
1/4 cup extra virgin olive oil
3 cloves garlic, sliced thin
Pinch of crushed red pepper
1 cup dry white wine
1 cup bottled clam stock
1½ pounds of clean and scrubbed littleneck clams
2 tablespoons cold, unsalted butter
Salt and freshly ground black pepper
1 pound linguine, cooked to al dente
1/4 cup chopped flat leaf parsley
1 tablespoon chopped oregano
1 loaf crusty bread, sliced
1. Heat oil in a medium-sized pot over high heat. Add garlic and cook for a minute.
2. Add crushed red pepper and cook for a few seconds.
3. Add white wine and clam stock and cook until the mixture reduces by half, about 3 minutes.
4. Add the clams, cover the pot and cook until the clams open. Discard any that do not open.
5. Remove the clams with a strainer or a slotted spoon to a bowl.
6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper.
7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Plate in large shallow bowl and serve with lots of your favorite sliced bread. It doesn’t have to be Italian bread; but it will taste better with a little garlic-butter rubbed on. You can make your own.
8. Squeeze on some fresh lemon juice and toss on some lemon slices.
Mangiamo! (Let’s eat!)
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