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Linguine with White Clam Sauce Recipe

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This recipe for Linguine with White Clam Sauce, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Albis
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 dozen littlenecks (the smaller the better)
1/2 lb. - 3/4 lb. linguine
1/2 cup extra virgin olive oil
1-2 cloves garlic, finely chopped
1/3 cup chopped flat leaf parsley
1/2 cup dry white wine
red pepper flakes to taste
salt

Directions:
Directions:
Soak the clams in some cold salted water for about an hour, then scrub clean with a brush.

Set a large pot of water to boil for the linguine. When it seems close to boiling, add about 1 tablespoon salt and keep hot. In a very large skillet with tall sides, heat the olive oil over medium heat and add the garlic and a little of the hot pepper. Before it browns, add the white wine and half of the parsley. As soon as that starts to boil, add the clams and cover. Check the clams every couple of minutes or so and move them around the skillet.

As soon as one or two clams have opened, add the linguine to the salted water and cook until it almost seems done. As each clam opens, remove it from the skillet with tongs and place in a heat proof bowl. Keep the bowl near the pot of boiling water to keep it warm. You might also cover it to keep in the heat. If the skillet starts to dry out too much, add a little of the pasta cooking water. If you are lucky, all the clams will have opened by the time the pasta is done cooking. Discard any clams that never open.

Keep the liquid in the skillet warm but don't let it boil down too much. Reserving a little of the cooking water, drain the linguine and add to the skillet. Mix the linguine with the liquid in the skillet, turn up the heat a bit, and put the clams back in the skillet. Let the pasta cook for a minute or so with the liquid and the clams. Add some of the pasta water if it seems too dry.

Evenly divide the pasta and the clams into two large bowls. Drizzle with a little more olive oil and sprinkle on another pinch of red pepper flakes and the rest of the parsley.

Number Of Servings:
Number Of Servings:
2

 

 

 

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