My name is Kelly and I am a slightly off kilter, unorganized chaotic home cook. I love to try new foods, exotic and ethnic flavors, nifty kitchen gadgets, and new restaurants. I am blessed with an open-minded family who lets me experiment endlessly when it comes to food. I love food, recipes and fun...
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!
White Clam Sauce
2 pounds linguini
1/3 olive oil
8 cloves of garlic
sliced as thin as possible
2 anchovy fillets
15 oz can of baby
clams with juices
¼ cup of bottled of clam juice
½ cup dry white
½ -1 tea red pepper
1/2 cup chopped Italian parsley to garnish
according to package directions in salted water. Cook until al dente.
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