Grace Lynn's Note:
This is not a regular white clam sauce. Italian cookbook author Marcella Hazan adds butter and Parmesan to this famous clam sauce, a combination rarely used in other Italian clam dishes. The result is sensational!
My Private Note
Units: US | Metric
- 1 (14 ounce) can of chopped clams
- 3 tablespoons extra virgin olive oil
- 1/3 cup finely chopped shallot
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano, crumbled
- 1/4-1/2 teaspoon dried red pepper flakes
- 1/2 cup dry white wine
- 1/4 cup finely chopped italian flat leaf parsley, plus more,for serving
- 1/4 cup coarsely grated parmesan cheese, plus more,for serving
- 1 1/2 tablespoons butter
- 1Reserve clam juice and strain it through a fine sieve.
- 2In a medium sauce pan, combine 2 tablespoons of the olive oil and the shallots.
- 3Place over moderate heat and saute, stirring frequently, until the shallots are translucent, about 5 minutes.
- 4Stir in the garlic, oregano, and 1/4 teaspoon of the red pepper flakes and saute for 2 minutes.
- 5Pour in the wine and bring to a boil over moderate heat.
- 6Cook until reduced by half, 3 to 5 minutes.
- 7Add the reserved clam juice and boil over moderate heat until reduced by about one-third, 3 to 5 minutes.
- 8Taste and add 1/4 teaspoon more red pepper flakes, if you like.
- 9Reduce the heat to low, stir in the clams, and cook for 2 minutes.
- 10Remove the sauce from the heat and stir in 1/4 cup of the parsley and 1/4 cup of the grated Parmesan.
- 11Stir in the butter until it melts.
- 12Pour sauce over cooked linguine and toss.
- 13Sprinkle with additional parsley and Parmesan cheese and serve right away.
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Nutritional Facts for Special White Clam Sauce
Serving Size: 1 (335 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 530.5
- Calories from Fat 310
- Total Fat 34.5 g
- Saturated Fat 10.6 g
- Cholesterol 100.6 mg
- Sodium 373.7 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 0.4 g
- Sugars 0.7 g
- Protein 31.1 g