Linguine & White Clam Sauce

Lucca Rossi

By
@Lucca

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Bring 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.
2Add 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.
3When 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
4When 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.
5Please, NO cheese on the seafood

About this Recipe

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