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Linguini with White Clam Sauce

on September 28, 2020


  • 1 pound linguini
  • 1 bag of little neck clams
  • 3 medium cloves of garlic, finely chopped
  • 1 Tablespoon of flat leaf parsley, finely chopped
  • 1/3 cup dry white wine (I use Francis Ford Coppola Winery Chardonnay)
  • ½ cup seafood stock or clam juice
  • 1 – 6.5 ounce can or jar of chopped clams.  Reserve the 1/3 cup of clam juice
  • 1/3 cup of extra virgin olive oil
  • ¼ teaspoon crushed red pepper chili flakes
  • Juice from ½ lemon
  • 1/8 teaspoon of fresh ground black pepper

Prepping clams takes a little time.  Place clams in a sink with cold water, don’t cover clams with water.  This helps with the clams letting out sand.  I scrub every single one, I don’t know anyone who likes sandy clams. I use a small hand brush.

Prepare linguini according to package directions and undercook them about 1-2 minutes.

In a large frying pan, over medium/high heat, sauté garlic, pepper and chili flakes for about 2 minutes.  Add white wine and cook until evaporated.  Add clam juice, seafood stock, parsley and lemon juice and bring to a boil.  Add chopped and whole clams, stir and cover pan with lid.  Cook for about 5 minutes or until clams open.  (Discard unopened clams)

Drain pasta, and add 1/3 cup of pasta water to the clam sauce, bring to a boil.

Add linguini to pan with sauce, toss and cook for 1 minute.  Place pasta into a platter and garnish with clams and freshly chopped parsley.

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