Tuesday, March 19, 2013

Linguini and White Clam Sauce

I love this dish. It is one of my favorites and I will often make a small batch just for myself if I find myself home alone.  It is complex and delicious!  In Italy, traditionally they would use small littleneck clams or cockels. Also you would NEVER ever use grated cheese with your clam sauce...but hey I like it best that way so I guess I will buck tradition this time!
 
 
Linguini and White Clam Sauce


2 pounds linguini

1/3 olive oil

8 cloves of garlic sliced as thin as possible

2 anchovy fillets chopped

15 oz can of baby clams with juices

¼  cup of bottled of clam juice

½ cup dry white wine

½ -1 tea red pepper flakes

Sea salt

Pecorino Romano grated cheese

1/2 cup chopped Italian parsley to garnish
 

Cook linguini according to package directions in salted water. Cook until al dente. 
Heat olive oil, anchovy and garlic over low to medium heat until garlic is soft but not browned and the anchovy is dissolved. Add red pepper flakes and stir throughout the oil. Add white wine and turn up heat to simmer.  Add clams and juice, cook for 2 minutes.  When linguini is done drain well and add pasta to the pan with the sauce. Toss well to coat and cook 1 – 2 minutes to let hot pasta absorb some of the sauce. Season as desired with sea salt . Top with Parsley and grated cheese.

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