Linguine with White Clam SauceFeatured by Le Brun de Nueville in the Platinum Wine Club.
A delicious and light linguine recipe that pairs wonderfully with a Brut Champagne.Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
• 6 tablespoons extra virgin olive oil
• 6 garlic cloves, sliced
• 4 anchovies, sliced
• 36 littleneck clams, scrubbed
• ¼ teaspoon peperoncino
• ¼ teaspoon dry oregano
• 1 pound linguine
• ¾ cup chopped fresh Italian parsley
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.
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.
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.
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.