Real Italian Linguine with Clam Sauce

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By Dennis Romanini
from Aurora, OH

This is clam sauce that my aunt made for me at her house in Sicily fresh, fast and delicious. WOW

serves 2 people
prep time 5 Min
cook time 10 Min
method Pan Fry

Ingredients

  • 5 oz
    olive oil, extra virgin
  • 4 clove
    garlic
  • 10 slice
    cherry tomatoes
  • 10 oz
    clam juice
  • 12
    fresh clams in the shell
  • pinch of red pepper to taste
  • 3 sprig
    flat leaf parsley
  • 1/2 lb
    dry linguine
  • 1 tsp
    butter
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How To Make

  • 1
    Boil pasta till very Al Dente. Heat xvoo enough to cover bottom of pan till almost smoking drop cherry tomatoes sliced in half into hot oil to flash fry stir for one minute drop in smashed garlic cloves and red pepper flakes or a fresh chopped hot pepper.
  • 2
    Cook till cloves start to brown slightly one minute, do not burn. Add the clam juice, cook till boiling add clams cook till open. Remove most clams from shells put back in the sauce save a couple in shell for garnish.
  • 3
    Take the drained al dente pasta and finish it in the sauce constantly whipping and stirring to release the starch in the pasta. This will give you a naturally creamy sauce. Add one teaspoon butter, tear parsley last minute and drop in sauce. Plate and enjoy. When in Sicily do as the Sicilians do.
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