John's Linguine and White Clam Sauce

Lauren Conforti


Adding just that pinch of the red pepper flakes allows the oils to leach into the sauce and give this dish just the right amount of zing! And make note of the tip for adding in the minced garlic. Make this dish as healthy as it is delicious!

pinch tips: Perfect Pasta Every Time






Stove Top


1 lb
linguine pasta
9 clove
garlic, minced, divided
1/2 small
red onion, very thinly sliced
2 Tbsp
olive oil
1 can(s)
minced clams with juice, don't drain!
1 bottle
clam juice
1 c
white wine
1 pinch
red pepper flakes
kosher salt, to taste
1 Tbsp
2 Tbsp
oregano, fresh, chopped
1 c
parmesan cheese

Directions Step-By-Step

Boil Linguine in chicken stock until al dente. Drain.
Meanwhile, fry half of the minced garlic, with the red onion in 2 Tbsp butter and a little olive oil until onion is translucent, and garlic begins to brown just a little & caramelize.
De-glaze the pan with the white wine. Then add clams, clam juice, red pepper flakes and salt. Cook until just bubbly. Then, sauté over medium heat for 10-15 additional minutes.
Add remaining garlic**, parsley & oregano, and 1/3 to 1/2 of parmesan. Stir to mix, then remove from heat. Toss 2/3 sauce into the Linguine.
On an oval serving platter, spoon Linguine mixture. Then spoon remaining clam sauce on top, in the center of pasta. Sprinkle with remaining Parmesan and add a sprig of basil or parsley for garnish.
**(Saving some of the garlic to be added in at the end will preserve the health properties inherent in garlic that cooking can sometimes steal away.)

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy