Recipe courtesy of Rachael Ray

Linguini with White Clam Sauce

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
11m Easy 99%
CLASS
39m Easy 100%
CLASS
33m Easy 96%
CLASS
21m Easy 99%
CLASS
Antonia Lofaso

Linguine with Clams

25m Easy 96%
CLASS
2m Easy 95%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages