Linguini With White Clam Sauce

READY IN: 30mins
Recipe by Japanese Delight

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

Top Review by janielynn1017

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).

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.

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