3 dozen cherrystone clams, or 1 dozen cherrystone clams plus two (6 ½ -ounce) cans chopped c
1 clove garlic, peeled and crushed
1 cup olive oil
1 cup reserved clam broth (see step 1, below) or 1 cup bottled clam juice
¼ cup dry white wine
Pinch dried orégano
1 pound linguine
10 sprigs parsley (leaves only), chopped
1 (14-ounce) can Italian tomatoes, drained and lightly hand-crushed (optional- for pin
Instructions
1. Scrub and wash clams under cold water. If
using fresh clams, place 2 dozen clams in pot with
¼ cup water. Cover and bring to a boil; simmer
until shells open. Remove clams (saving 1 cup of
broth) and chop.
2. In a saucepan, sauté garlic in olive oil.
When garlic begins to turn golden, add 1 dozen
whole clams, along with the cup of clam broth
and the white wine. Cover, and continue
cooking, checking occasionally until clams
open.
3. Meanwhile, cook linguine in a large, deep
pot in rapidly boiling salted water until al
dente. Drain linguine.
4. When all the clams are open, uncover the
saucepan and add chopped fresh clams, or canned
chopped clams (if using), oregano, and parsley.
Cook 1 minute, to heat through.
5. Return drained linguine to large pot over
medium-high heat, and stir in the clam sauce.
Using a wooden spoon, toss together for 1
minute. Remove from heat and serve
immediately.,
Note- if pink clam sauce (marechiare) is
desired, add tomatoes during step 2 when the
clams are added.
Originally Submitted
1/28/2015
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