Linguine With White Clam Sauce

Recipe by Bev I Am
READY IN: 35mins




  • 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.