Recipe courtesy of Michele Urvater
Classic Linguine and Clam Sauce
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
- 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.
