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

by 4  people

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Servings: 6
Prep Time: 15 mins
Related Categories: Fish and Seafood, Linguini, Pasta
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  • 1   pound 
  • 1/3  cup 
    olive oil
  • 1   can 
    (2 ounces) anchovies packed in oil, undrained
  • 5   
    cloves garlic, thinly sliced
  • 1   teaspoon 
    red pepper flakes
  • 1   cup 
    dry white wine
  • 2   cans 
    (6-1/2 ounces) clams, undrained
    Zest and juice of 1 large lemon
  • 1   pound 
    fresh littleneck clams (about 12), scrubbed clean
  • 1/4  cup 
    flat-leaf parsley, chopped
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
    Lemon slices, for garnish
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.
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.
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.
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.
Spoon pasta into a large bowl and garnish with the clams and lemon slices.
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