White Clam Sauce Recipe
Let's dive into the world of culinary delight as we explore the tantalizing flavors of White Clam Sauce.
Equipment
- Large pot for pasta
- Large skillet with a lid
- Wooden spoon
- Pasta strainer
- Grater (for Parmesan cheese)
Ingredients
- 1 pound linguine pasta
- 2 dozen fresh clams (small or littleneck)
- 4 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions until it's al dente. Drain and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about a minute or until the garlic becomes fragrant. Be careful not to let it brown.
- Add the fresh clams to the skillet and pour in the white wine. Cover the skillet with a lid and let it simmer for about 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Remove the skillet from heat and transfer the cooked clams to a separate plate, leaving the flavorful liquid in the skillet.
- Toss the cooked linguine into the skillet with the liquid, and add half of the chopped parsley. Stir well to coat the pasta with the delicious clam-infused sauce. Season with salt and black pepper to taste.
- Plate the linguine and arrange the cooked clams on top. Garnish with the remaining chopped parsley and, if desired, a generous sprinkle of grated Parmesan cheese.