Linguine with White Clam Sauce
Linguine with White Clam Sauce
Photo credit of Vince
Serves 4ppl
1 lb package of linguine
Littlenecks or Cherrystones in their shell (no opening required)
1 cup olive oil
3 large cloves of garlic (minced, diced, or crushed)
1 tbs fresh chopped basil
1 1/2 cups dry white wine
Black Pepper
Red Pepper
Parsley
A crusty bread!
1. Rinse clams thoroughly
2. Put the clams in a pot with an inch and a half of water and bring to a boil while covered and turn heat to medium-high, until clams open, 10-15 minutes.
3. Meanwhile, in a large saucepan, add olive oil one to two grinds of black pepper, a dash of crushed red pepper, and garlic and saute over medium heat until garlic is translucent.
3. Add basil, stir for thirty seconds, add wine, bring it to a boil and reduce heat to simmer.
4. Drain the clams while reserving the juice. Let the juice stand for a couple of minutes, and add two to three cups to the saucepan. (Letting the juice stand will allow for any remaining grit to settle to the bottom of the juice).
5. Heat the sauce, add clams in the shell (or you can remove the meats from the shell if you do not want them in the shell when you serve) and add cooked linguine, toss thoroughly and serve with a garnish of parsley and two slices of highly toasted crusty bread.
