James Peterson

Linguine with Clam Sauce

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Preparation info
  • Makes

    6

    First-Course Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

In Italy, this dish is served with linguine or spaghetti, and the clam steaming liquid is combined with olive oil. In the eastern United States, cream is often added to the steaming liquid instead.

Ingredients

  • Steamed Clams
  • ½ cup heavy cream or extra virgin olive oil
  • Salt
  • Pepper

Method

Cook the clams as directed. When all of them are open, scoop them out of the pot, put them into a bowl, and keep warm. Check the bottom of the pot for grit. If there is grit, pour the liquid into a clean bowl, leaving any grit behind in the pot, and then rinse out the pot and return the steaming liquid to it. Add the cream to the liquid and boil it down over high heat just until the sauce thick