I usually love to put twists on classic dishes, but there isn’t much I could to this Linguine in White Clam Sauce Recipe. This is an easy to make full flavored dish that that is perfect for a week night dinner or serving your guests at a party. This is such a classic recipe that if you go to an italian restaurant and it’s not on the menu I guarantee the cooks can make it. In addition the old school rule of thumb is, you judge a good italian restaurant by their Linguine in White Clam Sauce Recipe. In any event, no need to go to dinner when you’ve got the recipe right here :-). Be sure to pin the picture below!
Linguine in White Clam Sauce Recipe
- 12 fresh clams
- 3 finely minced cloves of garlic
- 1/2 small diced shallot
- 2 ounces of unsalted butter
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh oregano
- 1 cup of white wine
- 3 cups of clam juice
- 1 cup of cooked clams substitute with 8 ounce can of chopped clams
- 1 pound of linguine pasta
- Kosher salt to taste
- crushed red pepper flakes to taste
In a large hot saute pan with 1/2 ounce of butter add in the garlic and shallots to caramelize. Once brown deglaze with white wine and cook until it is almost gone.
Next, add in the clam stock and reduce the amount of liquid by one half. Season with salt and turn the heat down to a low simmer and add in clams.
While the clams are cooking add the linguine to a large pot of boiling salted water and cook until al dente, 10 to 12 minutes.
Once the pasta is done, add it to the pan with clams and clam juice. Finish off the pasta with cooked clams, crushed red pepper flakes, 1 1/2 ounces of butter, fresh herbs and salt and cook for 1 to 2 minutes.
Pour the pasta into a bowl and serve with Italian bread.