Linguine with White Clam Sauce

Name: Linguine with White Clam Sauce
Yield: 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; 4 dozen small clams, such as Littlenecks or Cherrystones, scrubbed, shucked, and chopped coarsely, all liquor reserved; 24 fresh clams, in their shells, for garnish (optional); ¾ cup best-quality olive oil; ½ cup finely chopped fresh Italian (flat-leaf) parsley; 1½ teaspoons dried oregano; 6 garlic cloves, peeled and minced; 1 pound linguine; About 2 cups bottled clam juice

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Whether you go clamming in the surf or at the fish market, this is the perfect recipe.

Ingredients

¾ cup best-quality olive oil
6 garlic cloves, peeled and minced
4 dozen small clams

Main course

Method

Heat the olive oil in a deep heavy pot over low heat. Add the garlic and cook until golden, about 5 minutes.
Combine the reserved clam liquor and enough bottled clam juice to make 3 cups. Add this to the pot along with the parsley, oregano, and salt and pepper. Simmer, partially covered, for 10 minutes. The sauce may be prepared ahead to this point.
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