Classic Linguine And Clam Sauce
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
40
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 cups
Water1 cup
Olive Oil1 tbsp
Garlic (minced)1 cup
White Wine (dry)1 tsp
Red Pepper Flake4 tbsps
Unsalted Butter3 tbsps
Parsley (minced)1
SaltDirections:
1
In a large saucepan heat water until it comes to a boil
2
Add 1 cup of the reserve clam liquid and salt to taste
3
Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite
4
Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant
5
Add remaining clam juice and white wine and reduce to 3/4 cup of liquid
6
Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked
7
Check your linguine, drain in a colander and transfer to a large serving dish
8
Add the butter, and toss to combine
9
Add the clam sauce and parsley and toss to combine
10
Season to taste with freshly ground pepper
11
Serve immediately