Linguini in White Clam Sauce

Simmering slim noodles directly in the briny clam broth gives each bite an extra hit of flavor; it’s almost as good as sitting by the seashore. Not the season for fresh clams? Buy good quality canned clams and juice.

Casey Barber

Linguini in White Clam Sauce

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    Ingredients

    2 6.5-oz. cans chopped clams 1 cup bottled clam juice
    1 tablespoon unsalted butter 1/2 pound linguini or fettuccini
    1 tablespoon olive oil 2 tablespoons minced flat leaf parsley
    2 large garlic cloves, minced kosher salt
    1/4-1/2 teaspoon crushed red chili flakes (to your taste) freshly ground black pepper
    1/2 cup white wine

    directions

    Prep: 10 min Total:
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    • 1

      Place a mesh colander or strainer over a medium bowl and drain the canned clams, reserving the clams and their juice separately. Set aside.

    • 2

      Heat the butter and olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering.

    • 3

      Add the garlic and chili flakes and cook, stirring frequently, for 2-3 minutes until the garlic begins to brown.

    • 4

      Add the white wine and bring to a simmer. Cook for a minute or two to reduce the wine slightly, then add the clam juice, along with the reserved juice from the canned clams -- you should have about 2 cups total. Bring to a simmer.

    • 5

      Add the linguini and toss with tongs until the pasta softens and is submerged in the liquid.

    • 6

      Continue to cook, stirring frequently, for about 10 minutes until the pasta is tender and has absorbed most of the liquid.

    • 7

      Add the reserved clams during the last minute of cooking to heat through.

    • 8

      Remove from the heat, stir in the parsley, and season with salt and pepper to taste.

    • 9

      Serve immediately.

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