Prep 20 mins
Cook 10 mins
My Mom made this recipe but living in remote areas we had to settle for canned clams. Once we moved to the Jersey Shore and had access to wonderful seafood the dish took on a light and fresh taste that was fabulous. I used Little Neck clams and served over very thinly rolled Filomena's Pasta Fresca. Sometmes I just make the sauce and eat it with bread! I hope you try this easy and yummy recipe!
- 1 lb linguine (Filomena's Pasta Fresca)
- 2 tablespoons olive oil
- 2 tablespoons chopped garlic
- 2 tablespoons butter
- 2 cups dry white wine
- 2 dozen scrubbed clams (OR lots more, it can only get better!)
- 1⁄2 cup fresh parsley
- 1 teaspoon kosher salt
- 2 teaspoons cracked pepper
- 1⁄2 teaspoon red pepper flakes (to taste)
- Cook the linguine al dente in boiling salted water with a tablespoon of oil added.
- While the pasta boils make the sauce: In a large pan (I use a wok) saute the garlic in the olive oil. Add the butter and wine and bring to a boil. Add the clams and cover while cooking about 3 minutes. Peek at the clams and cover and remove from heat if the clams have started to open. Add the salt, cracked black pepper and red pepper flakes to taste. Be careful with the salt --
- Make your pasta bowl hot in the microwave or by pouring hot water in it. (My grandmother used the pasta bowl as a lid for the boiling pasta water.).
- Add pasta to the bowl and pour the sauce over it, arranging the clams in the shell on top. Scatter the parsley over the top and pass the crusty bread!