Linguini with Clam Sauce - White Print Email

Bursting with the flavor of clams, this dish is for the true seafood lover. Garlic and clam quantity can be adjusted to taste.

12-16 small cherry stone clams (live or Pana Pesca frozen clams)
1/2 pound imported Italian linguini, or similar
extra virgin olive oil, as needed
2 garlic cloves, pressed
1/2 to 1 onion, minced or sliced
10-12 ounces chopped or baby clams
1/2 cup clam juice
1/4 cup white wine or vermouth
3 TBS fresh minced Italian parsley
2 TBS fresh minced oregano
2 TBS fresh minced tarragon, thyme or herbs of your choice
pinches of crushed red pepper
1/8 tsp. pepper
fresh lemon wedges & zest

If using live clams, clean and soak in several changes of water with plenty of fine sea salt – it should taste as salty as the sea. If using frozen clams, thaw but keep cold.

Prepare salad or side dishes and then begin boiling water for pasta, cooking according to package directions. Prepare all ingredients, and have them close at hand.

For Live Clams
In a large sauté pan, sauté garlic and onion in about 1/4 cup olive oil until golden. Add wine, whole clams, clam juice, peppers, and half of the fresh herbs. Simmer uncovered, removing clams as they open. Reduce, taste and adjust sauce. Add chopped clams (and strained liquor if desired) and heat through. Taste and adjust. Add back clams or keep warm and use to garnish pasta.

For Frozen Clams
Sauté garlic as above, and then add wine, clam juice, peppers and half of the herbs; reducing to taste. Add thawed clams, toss and bring back to a simmer, and then add chopped clams – adding the strained clam liqueur to taste. Taste and adjust.

Drain pasta well and reserve at least 1 cup of pasta water. Combine clams and sauce in either pot or pan and toss over medium heat. Simmer to finish pasta and marry with the sauce. Toss with remaining fresh herbs and serve garnished with lemon wedges and lemon zest. Serve with rustic bread, salad, and white wine. – Chef Michaelangelo (mick) Rosacci, --