Linguini With White Clam Sauce

Total Time
30mins
Prep 10 mins
Cook 20 mins

Rachel Rey recipe. This was impressive, inexpensive, and delicious!

Ingredients Nutrition

Directions

  1. Heat a large deep skillet over medium heat.
  2. 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.
  3. Add thyme and wine. Reduce wine 1 minute.
  4. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
  5. Stir in clams and lemon zest.
  6. Drain pasta.
  7. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
  8. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
Most Helpful

I tried this recipe twice. First time I left out lemon zest cause I wasn't sure about that. It was good but too hot, so I left out the red peppers and just kept them on the table for people to use if desired. BUT, I also used the lemon zest this time and it made the sauce very bitter. I had to dilute with more clam juice and wine. I think this would be a great recipe without the zest and red peppers (or much less of them).

5 5

This recipe was delicious and easy to make. I Did Not use anchovies just cause I am not too keen on the flavor but followed everything else. I served it with a small side salad and some Italian bread.

4 5

This was too HOT for our taste even though we are spicy food eaters- but the recipe overall is very good. Next time I will probably use 1/4 teaspoon of red pepper. I also omitted the anchovies and added capers for saltiness. Will make this again- great dinner!