Linguini With White Clam Sauce
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
49
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
White Wine (dry)450 g
Linguine (thin)1
Salt2 tbsps
Extra-Virgin Olive Oil1 cup
Parsley (chopped fresh)1 cup
Basil (chopped fresh)Directions:
1
In a large pot combine the clams and white wine and bring to a boil
2
Cover and steam the clams over moderately high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open to a bowl
3
Discard any clams that do not open after 10 minutes
4
Remove pot from heat and reserve the liquid in a measuring cup
5
In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally
6
Drain linguine in a colander
7
With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse
8
In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden
9
Add the hot pepper flakes and stir
10
Add the reserved cooking liquid from the clams and bring to a simmer
11
Stir in the pureed clams and simmer for 2 minutes
12
Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine
13
Serve immediately