This Linguine and White Clam Sauce Recipe always reminds me of the movie “Analyze this” were Mr Paul Viti says “The Clam Sauce, the best! So every time I go to an Italian restaurant I always ask the waiter if they can make a Linguine in White Clam Sauce even if it’s not on the menu. Most of the time they can, because it is a really easy recipe. It’s all about simplicity and elegance combined into one dish that is bursting with flavor. After you boil the Linguine it’s all about making the Clam Sauce Recipe, and if you are looking for a lot of clam flavor then 1/2 way through the boiling process put the pasta into the clam sauce pan and continue cooking until the pasta is done cooking.
Linguine and White Clam Sauce Recipe
Nothing better than fresh seafood pasta. This Linguine and White Clam Sauce Recipe is the perfect dish for your family or guests.
Ingredients
- 6 medium size fresh clams
- 2 tablespoons olive oil
- 4 ounces Linguine noodles
- 2 finely minced garlic cloves
- 1 finely minced shallot
- 2 ounces chardonnay wine
- 3 ounces of canned clams in juice
- 3 ounces clam juice
- 1 tablespoon finely minces Italian parsley
- kosher salt and fresh cracked pepper to taste
Instructions
- In a large saute pan on hight heat, add in olive oil and cook fresh clams until they open up.
- Once the clams open up, push them to the side of pan and caramelize the shallots and garlic on the other side of the unused pan.
- Next, deglaze with wine and cook until ½ of the liquid is absorbed. Add in clams in juice and clam juice and let cook on medium-low heat for 6 to 8 minutes
- In a large pot of boiling water that has been salted, cook linguine until it reaches al dente in texture (a slight crunch).
- Once the noodles are done, add them to the pan with clams, toss, adjust seasonings with salt and pepper and finish with parsley.