Linguine and Clams in a White Wine Sauce. The simplest of ingredients sometimes make the tastiest dish! This fresh and flavorful meal is so delicious, served with some crusty Italian bread to mop up the sauce.
40-50 Littlenecks clams - ✨First, scrub the clams under running cold water and rinse them with cold water a few times until water runs clear.✨In a large bowl, dissolve 1/4 cup of salt in 4 cups of cold water. ✨Add the washed clams in salt water and soak the clams in the refrigerator for a minimum of 20 minutes or up to 2 hours. Soaking in salt water helps to draw out the sand.
4tbsp extra virgin olive oil
2tbspunsalted butter
1large shallot chopped
4-5 garlic cloves sliced
½tsplemon pepper
½tspsea salt
¼tspcrushed red pepper flakes
1tbspmixed chopped fresh herbs, like parsley, oregano, basil, thyme... reserve some for garnish. You can also use 1 tsp dried Italian seasoning blend if you don’t fresh herbs on hand.
1cupwhite dry drinking wine
2cupschicken stock or vegetable stock
1cupreserved clam juice
Fresh basil leaves
¼cupfinely grated Pecorino Romano cheese, plus more for serving.
1
In a Dutch oven on medium high heat, add oil, butter, shallots, garlic, lemon pepper, salt, and red pepper flakes, cook for 2-3 minutes stirring. Add herbs, and white wine, increase heat to high and let simmer for 3-5 minutes occasionally stirring until reduced by half. Add the cleaned Littleneck clams in a deep pan on medium high heat and cover for 5 minutes, transfer the clams to a bowl and strain the clam juice making sure there’s no sand. Next add the stock of choice and reserved clam juice, and continue cooking for about 4-5 minutes.
2
Meanwhile cook pasta very al dente (see package directions). Transfer the cooked pasta to your sauce and let simmer for a few minutes. Add the cooked clams to warm them and toss with the sauce and pasta for a minute or so. Sprinkle with some more chopped fresh herbs and fresh basil leaves and a small hand full of Pecorino Romano cheese. Serve immediately and enjoy!!!
40-50 Littlenecks clams - ✨First, scrub the clams under running cold water and rinse them with cold water a few times until water runs clear.✨In a large bowl, dissolve 1/4 cup of salt in 4 cups of cold water. ✨Add the washed clams in salt water and soak the clams in the refrigerator for a minimum of 20 minutes or up to 2 hours. Soaking in salt water helps to draw out the sand.
4tbsp extra virgin olive oil
2tbspunsalted butter
1large shallot chopped
4-5 garlic cloves sliced
½tsplemon pepper
½tspsea salt
¼tspcrushed red pepper flakes
1tbspmixed chopped fresh herbs, like parsley, oregano, basil, thyme... reserve some for garnish. You can also use 1 tsp dried Italian seasoning blend if you don’t fresh herbs on hand.
1cupwhite dry drinking wine
2cupschicken stock or vegetable stock
1cupreserved clam juice
Fresh basil leaves
¼cupfinely grated Pecorino Romano cheese, plus more for serving.
Directions
1
In a Dutch oven on medium high heat, add oil, butter, shallots, garlic, lemon pepper, salt, and red pepper flakes, cook for 2-3 minutes stirring. Add herbs, and white wine, increase heat to high and let simmer for 3-5 minutes occasionally stirring until reduced by half. Add the cleaned Littleneck clams in a deep pan on medium high heat and cover for 5 minutes, transfer the clams to a bowl and strain the clam juice making sure there’s no sand. Next add the stock of choice and reserved clam juice, and continue cooking for about 4-5 minutes.
2
Meanwhile cook pasta very al dente (see package directions). Transfer the cooked pasta to your sauce and let simmer for a few minutes. Add the cooked clams to warm them and toss with the sauce and pasta for a minute or so. Sprinkle with some more chopped fresh herbs and fresh basil leaves and a small hand full of Pecorino Romano cheese. Serve immediately and enjoy!!!
