Linguine with White Clam Sauce


U.S. Metric Ingredients
4 dozen 4 dozen Cherrystone clams
1 cup 250 mL Olive oil
4–6 4–6 Garlic cloves, sliced thin
½ tsp 2 mL Red pepper flakes
½ cup 125 mL Dry white wine (optional)
2 tsp 10 mL Dried oregano
2 lb 900 g Linguine
4 tbsp 60 mL Chopped parsley
to taste to taste Black pepper



  1. Open the clams. Strain and reserve 1 pt (500 mL) of their juice. Chop the clams coarsely.
  2. Heat the olive oil in a large sauté pan. Add the garlic and brown it very lightly. Do not let it get too brown, or it will be bitter.
  3. Add the red pepper and then, very carefully, add the wine. (If the pan is very hot, you may want to cool it a little first to prevent dangerous spattering when the liquid is added.) Reduce the wine by half.
  4. Add the reserved clam juice and reduce by half.
  5. Add the oregano.
  6. Drop the linguine into boiling, salted water and boil al dente. Drain and plate.
  7. While the linguine is boiling, add the chopped clams and the parsley to the olive oil mixture. Heat gently, just until the clams are hot. Do not overcook them, or they will be tough.
  8. Add pepper to taste. (Because clams are salty, the sauce will probably not need any salt, but taste to make sure.)
  9. Spoon the sauce over the hot linguine and serve at once.
  10. Many people prefer this dish without parmesan cheese, but provide it on the side for those who want it.

Per serving: Calories, 600; Protein, 21 g; Fat, 24 g (36% cal.); Cholesterol, 25 mg; Carbohydrates, 74 g; Fiber, 7 g; Sodium, 40 mg.