Serve this dish with fresh garlic bread and nice white wine. We promise you this is a keeper and you won’t like any other white clam sauce!
Ingredients:
1 lb of Manilla or Little Neck Clams – Β½ lb of Linguini
3 Tbsp of Extra Virgin Olive Oil – 1 Tbsp of Butter – 1 Tbsp of Butter
3 Cloves of Garlic, sliced – Pinch of Hot Pepper Flakes
ΒΌ Cup of White Wine – 1 Tbsp Fresh Chopped Parsley – Salt, and Pepper, to taste Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes.
Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ΒΎ of the clam juice making sure not to ladle any of it from the bottom of the pot.Reserve Β½ cup and store the rest into a container and store it in the freezer.
Add the clams and butter to the wine mixture. Cover and cook for about a minute while you drain your linguine. Season with salt and pepper and add the parsley. Add the pasta and toss well to combine. Tumble the pasta onto a large plate and enjoy it!