Linguine with White Clam Sauce

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This recipe is Mouthgasm approved!

I made this ahead as follows -- Steam the 3.5 dozen clams, remove them and keep in a covered bowl. Reduce the cooking liquid a bit and reserve covered. Reserve 6 clams per person in the shell.

When you are ready to serve, boil your water and add your pasta. You can skip salting the water this time. Then conduct the second part of the recipe -- oil, garlic, crushed red pepper, saute a minute or two, toss the garlic, add reserved cooking liquid and reserved clams. When the clams open add the butter, whip it in, add the pasta to finish it in the clam pot. It will pick up plenty of salty flavor here. Serve with fresh chopped parsley. Skip the Parmesan.

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Absolutely company quality! Outstanding dish... to those of you that were concerned about salt, a few suggestions. First, don't add any to the sauce, use a nice drinking wine, don't use "cooking wine" as there is quite a bit of added salt, and watch your addition of Parmigiano-Reggiano as the cheese adds salt too. Just personal preference, I chopped up some of the clams and added those to the sauce to keep the flavor consistent throughout.
Anne, 5 Stars all the way. Thank you for a lovely evening over wine and food with my husband.

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I've a clam sauce connoisseur and I have to say this is truly the best sauce I've ever had. More flavor than you can ever get with more traditional recipies. Incredible. Love you Anne!

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I am an Anne fan and have made many of her dishes with great satisfaction. But, not this time. Was so salty it was not fit for consumption. No I did not modify the receipe.

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I served this recipe for a dinner party last night. While I was preparing the sauce, it tasted so brackish that I did not add the salt to the pasta cooking water and worried that the dish might be ruined. I used 50 littlenecks for 4 people and shucked all of them instead of leaving some in the shells because my guest of honor prefers them that way. After I added the pasta to the clam sauce, everything mellowed out, and the final presentation was wonderful. My guests sopped up the clam sauce in the bottom of their bowls with some garlic bread and declared the dish a huge success. I agree. It was great.

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Amazing recipe!!!

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perfect.

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This was a good recipe. I added chicken broth and roasted garlic cloves. I didn't have the salty issue at all. I think maybe the clams would have been salty, but I rinsed the clams and added canned clams also. I rinsed the canned clams because I was using bottled clam juice instead of the liquid in the can.
We added the parm cheese to taste at the end.

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Very Good...my husband said "restaurant worthy. Did make a couple of changes. We do not use salt because my husband is on kidney dialysis. Also, 5 doz clams would have cost $30.00 so I used just 2 doz clams for a pound of linguine and substituted an all natural, low sodium clam juice for the water. We don't like oregano so did not use. Very easy. Will definitely make again.

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This was perfect. I left out the cheese. Kind of a purist I guess, but I really don't like parm or other cheese in my fish pasta. Not sure where the salt comments come in... It's a salt to taste recipe. I suppose if I used salted butter and had some really salty Parmesan then maybe, but even then!