Linguine & White Clam Sauce

Lucca Rossi

By
@Lucca

What can I say...can't go wrong if you love clams!


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

6 Tbsp
olive oil, extra virgin
6 clove
garlic, sliced thin
4
anchovies
36
little neck clams, scrubbed
1/4 tsp
pecorincino
1/4 tsp
oregano, dried
1 lb
linguine, uncooked
3/4 c
italian parsley, chopped

Directions Step-By-Step

1
Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
2
Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
3
When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams. May leave some in the shell for presentation
4
When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, Cook a minute more to blend the flavors and serve.
5
Please, NO cheese on the seafood

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: Italian
Hashtags: #Seafood, #Italian