“Linguine” with White Clam Sauce

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By Thomas Keller

Published 1999

  • About

The Italian classic refined and reduced to a canapé size—clams steamed open in white wine infused with garlic and thyme, sauce made from the clam broth, butter, and more garlic. We use fresh capellini instead of linguini and whole littleneck clams, then serve the final dish in the clam shells. (Do not season the sauce until right before serving, as the clams add salt to the dish.)