Linguine With White Clam Sauce

"A traditional version (*This recipe was originally posted by a former Zaar member.)"
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
  • Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
  • Save 4 clams for garnish.
  • Set the strained liquid aside and chop the clams into a mince.
  • Add the linguine to boiling water.
  • The clam sauce should take the same length of time to cook as the linguine.
  • Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
  • Add the minced chilies.
  • Add the minced clams and sauté to heat through, then add the black pepper and white wine.
  • Now add the reserved clam liquid.
  • Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
  • Add the parsley and basil.
  • Lower the heat to medium.
  • When the linguine is al dente, drain it and toss it with about half of the sauce.
  • Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.

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Reviews

  1. Perfect. Absolutely the right balance of garlic and heat. I actually left all the clams in the shells to retain all the cooking liquid and make it easier on the chef -- the final dish is more difficult to toss, but I feel like i get more clams when I have to slurp them off the shell myself. I was surprised to find we were out of white wine, but vermouth seemed to work just as well. This was just right and so fast. To be added to the weekly repetorie.
     
  2. This is just too delish to explain!!! Such a quick meal, but wonderful flavours! It is as good as what you would get at a real fancy fancy restaurant. Being a real garlic freak...instead of just 7 cloves of garlic, I used 2 heads of garlic...and sauteed it with one big white onion...and it was just wonderful. How we like it at home. I didn't have any hot chilli peppers, so I used quite a few generous dashes of paprika powder to make up for the heat. It worked FINE.. :). Also to make it easy for myself...after cooking the garlic, and onion, i just threw in my raw clams (still in the shell) with 1 cup of white wine, and half a small bottle of clam juice. This recipe is just wonderful. I do realise that I have made quite a few changes, but it was just that I got a bit carried away with the wonderful aroma of everything. And I used angel hair for the pasta. TRY THIS RECIPE!! Mean Chef THANK YOU THANK YOU THANK YOU!!!
     
  3. here's another 5 star review for this recipe!! very yummy and i love that it didnt have a really heavy sauce like alot of the others i checked out before deciding on this one.
     
  4. I had to do this wonderful recipe a great disservice by using canned clam's and dried herbs. It was still outstanding. I used spinach pasta and there is a lot of rich flavor in the oh so easy sauce. This is truly one of the fastest and best pasta with sauce I have ever made (and I have made a lot of pasta!). Loved the red pepper flakes. Another complete winner from Bev. Made for Photo Tag.
     
  5. This is a great recipe for white clam sauce, and I was happy to see that no butter was used (healthier). I followed the recipe exactly, although at the end I added just a touch of cream, and it was dynamite! I violated the traditional Italian rule of no cheese on fish sauce -- I served over angel hair and sprinkled with parmesan and more fresh parsley. Thanks again Mean Chef! --Marla, AZ
     
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Tweaks

  1. This is just too delish to explain!!! Such a quick meal, but wonderful flavours! It is as good as what you would get at a real fancy fancy restaurant. Being a real garlic freak...instead of just 7 cloves of garlic, I used 2 heads of garlic...and sauteed it with one big white onion...and it was just wonderful. How we like it at home. I didn't have any hot chilli peppers, so I used quite a few generous dashes of paprika powder to make up for the heat. It worked FINE.. :). Also to make it easy for myself...after cooking the garlic, and onion, i just threw in my raw clams (still in the shell) with 1 cup of white wine, and half a small bottle of clam juice. This recipe is just wonderful. I do realise that I have made quite a few changes, but it was just that I got a bit carried away with the wonderful aroma of everything. And I used angel hair for the pasta. TRY THIS RECIPE!! Mean Chef THANK YOU THANK YOU THANK YOU!!!
     

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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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