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Linguine with Clam Sauce

Posted on December 19, 2011.



2 lb clams in shells
4 cloves garlic, thinly sliced
Juice of 1 lemon
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon crushed red pepper flakes
Handful of coarsely chopped Italian parsley
Kosher salt & pepper
1/4 cup olive oil
1 lb linguine


Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well, and cook until al dente (tender but firm to the bite), about 10 minutes.

In pre-heated pan over medium heat, add clams with wine. As clams begin to open, pull them out and place in a bowl. After 3 minutes, discard any clams that do not open.

Strain clam broth with cheese cloth and reserve for later use.

Over medium to high heat, warm olive oil in a pan and saute the garlic until golden brown (about 3 minutes), then add reserved clam broth, chicken broth, and lemon juice. Simmer for 3-5 min, then add red pepper flakes, salt & pepper.

Thoroughly drain linguine and mix into pan; then add the clams. Cook over low heat for 1-2 minutes.

Toss with parsley and serve.


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Posted By: Chief Foodie Officer