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Linguini with Clam Sauce
(Thank you Phil, from the Great Chicago Italian Recipes site)

   

Ingredients

  • 2 pounds of littleneck clams, scrubbed
  • 2 shallots, chopped
  • 3 cloves of garlic, chopped
  • 3 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 3/4 cup of clam juice or stock
  • 1 cup of dry white wine
  • 1 tsp of dried oregano
  • 1/2 tsp of crushed red pepper flakes
  • 1/2 cup of fresh parsley, chopped
  • 1/4 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1 pound of linguini

 

 

Method

  • In a steamer steam the clams until they open and discard the unopened clams.
  • Remove the clam meat from the shells of around a quarter of the clams and chop and set aside
  • In a large skillet sauté the shallots and garlic in the oil and butter for 2 minutes until onions are tender.
  • Stir in the chopped tomatoes.
  • Add the clam juice and white wine and reduce to about three quarters.
  • Add the shelled clams and the clam meat to the skillet.
  • Season with oregano, salt, black pepper and red pepper flakes and cook for two more minutes.
  • Cook the linguini in 6 quarts of salted water until al dente, around 10 minutes.

    Plate the linguini on a large platter and pour clams with the clam sauce over the top arranging the clams on the platter. Sprinkle the parsley on top and serve.
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