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.



by 3  people


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Servings: 6
Prep Time: 15 mins
Related Categories: Fish and Seafood, Linguini, Pasta
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Ingredients
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    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 
    red pepper flakes
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    1   cup 
    dry white wine
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    2   cans 
    (6-1/2 ounces) 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

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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