Recipe by Grace Lynn
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!
Top Review by Doc's Mom
I followed the recipe as writtenâ€¦ Perfect!!! I served it over Â½ lb of linguine with a little freshly grated parmesan and parsley on top. Perfect for DH and I. Over the top good!
- 1 (14 ounce) canof 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
Directions See How It's Made
- Reserve clam juice and strain it through a fine sieve.
- In a medium sauce pan, combine 2 tablespoons of the olive oil and the shallots.
- Place over moderate heat and saute, stirring frequently, until the shallots are translucent, about 5 minutes.
- Stir in the garlic, oregano, and 1/4 teaspoon of the red pepper flakes and saute for 2 minutes.
- Pour in the wine and bring to a boil over moderate heat.
- Cook until reduced by half, 3 to 5 minutes.
- Add the reserved clam juice and boil over moderate heat until reduced by about one-third, 3 to 5 minutes.
- Taste and add 1/4 teaspoon more red pepper flakes, if you like.
- Reduce the heat to low, stir in the clams, and cook for 2 minutes.
- Remove the sauce from the heat and stir in 1/4 cup of the parsley and 1/4 cup of the grated Parmesan.
- Stir in the butter until it melts.
- Pour sauce over cooked linguine and toss.
- Sprinkle with additional parsley and Parmesan cheese and serve right away.