Linguini with White Clam Sauce
Recipe from Family Circle

This popular pasta and shellfish recipe tossed in a garlic and olive oil base is a welcome addition to any family dinner. This main dish is ready-to-serve in less than 30 minutes.


Linguini with White Clam Sauce

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 31 mins
 
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Ingredients
  • 1  pound
    linguine
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  • 1/3  cup
    olive oil
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  • 1  can (2 ounces)
    anchovies packed in oil, undrained
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  • 5 
    cloves garlic, thinly sliced
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  • 1  teaspoon
    teaspoon
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  • 1  cup
    dry white wine
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  • 2  cans (6-1/2 ounces each)
    clams, undrained
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  •  
    Zest and juice of 1 large lemon
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  • 1  pound
    fresh littleneck clams (about 12), scrubbed clean
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  • 1/4  cup
    flat-leaf parsley, chopped
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  •  
    Lemon slices, for garnish
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Directions
1.
Bring a large pot of lightly salted water to a boil. Cook linguine for 7 minutes until almost done (pasta will be firm). Drain, reserving 3/4 cup of cooking water.
2.
While pasta is cooking, place olive oil and anchovies in a large skillet over medium heat. Cook for 2 minutes or until anchovies break down. Add garlic and red pepper flakes; cook for 1 minute. Pour in wine and simmer for 2 minutes.
3.
Stir in canned clams with their juice and the reserved pasta water. Reduce heat to medium-low and add lemon zest and juice. Add littleneck clams; cover and cook for 6 to 7 minutes or until clams open. Remove each clam to a plate as they open. Discard any unopened clams.
4.
Add drained linguine to the skillet and toss with the clam sauce. Reduce heat to low and cook for 2 minutes or until pasta has absorbed some of the sauce. Stir in parsley, salt and black pepper. Allow to stand for a few minutes off the heat so pasta absorbs all the sauce.
5.
Spoon pasta into a large bowl and garnish with the clams and lemon slices.
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