Linguine With White Clam Sauce
From BuonAppetito 8 years ago
- 1 Hour to make
- Serves 4 to 6
Linguine with that other clam sauce ! A very similar recipe to red clam sauce without the complexity of the tomatoes.
Ingredients
- 1 Lb Linguine shopping list
- 4 cloves of Garlic Minced shopping list
- 1 Stalk of celery Diced shopping list
- 1 Small can or jar of anchovy shopping list
- 1 Cup of Dry White Wine shopping list
- 2 8 Ounce jars of clam juice shopping list
- The Juice of 1/2 Lemon and the Zest shopping list
- 3 Lbs Clams Manila, New Zealand Cox ales, Razor or Little Necks clams shopping list
- ½ Cup Fresh Parsley finely chopped shopping list
- Sweet butter shopping list
- Salt shopping list
- Fresh Ground black pepper shopping list
- A Touch of Italian Pepper Flakes – Optional shopping list
- Extra Virgin Olive Oil shopping list
How to make it
- Shells well scrubbed. Soak the clams in a bowl with 2 Tbsp all purpose flour and enough cool water to submerge all the clams refrigerate and soak 1 hour. Then rinse the clams again and refresh the cool water until ready to cook.
- Saute the anchovy in some olive oil and butter until they dissolve then add the celery when it clarifies lower the heat and add the garlic.
- When the garlic softens add the wine allow the wine to cook off and reduce.
- Raise the heat add the clam juice when it comes to a brisk boil add you lemon juice adjust with black pepper and very little salt and if you want add the hot pepper.
- Then add your clams and cover when all the clams open about after 8 minutes. Poor your slightly under cooked linguine. Add the parsley, zest and about ½ stick of butter mix and serve with a little grated cheese and some garlic bread.
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