Linguine with White Clam Sauce
This is an easy, quick meal using mostly pantry ingredients. It is a Tripoli family recipe passed on from "Nanny". Originally served as part of Linguine with Clam Sauce.
- Linguine with Clams (2002-09-28)
- Pasta with Coconut Curry Clam Sauce (2004-06-05)
Ingredients
- 1/2 pound linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic (chopped with some kosher salt)
- 1 cup bottled clam juice
- 13 ounces canned, chopped clams (drained, reserving juice)
- 1/2 medium lemon (zested and reserved)
- sprinkle red pepper flakes
- salt & pepper
- 2 tablespoons fresh italian-leaf parsley (chopped)
Instructions
We start by heating a large pot of water for the pasta. In a medium pot, we add the olive oil and garlic and place over medium-low heat. When the garlic is fragrant and golden, we add the bottled clam juice, juice from the 2 cans of clams, lemon zest, and red pepper flakes. We raise the heat to medium and bring to a boil. Then we lower the heat and simmer gently while we cook the pasta.
Meanwhile, when the pot of water comes to a boil, we add the linguine and some salt and stir. We cook according to the package directions.
When the pasta is almost done, we add half the parsley to the clam sauce. Next we add the chopped clams and the juice from the half of lemon. We taste for salt and pepper and add some freshly ground black pepper. We drain the pasta in our colander and top each portion with the clam sauce. We sprinkle on some additional parsley and red pepper flakes.