Recipe courtesy of Michele Urvater

Classic Linguine and Clam Sauce

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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid)

5 cups water

1 pound linguine, preferably fresh

1/3 cup olive oil

1 tablespoon minced garlic

1/3 cup dry white wine

1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper

4 tablespoons unsalted butter

3 tablespoons minced parsley

Salt and freshly ground pepper to taste


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