Linguini With Fresh Clam Sauce
EatSimpleFood.com
This delicious fresh clam and linguine recipe includes a creamy white wine sauce packed with garlic, anchovies, capers, butter, olive oil, cream, Parmesan, and parsley.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1lb dry linguine or zoodles (zucchini noodles)
- 2 Tbsp e.v. olive oil
- 2 Tbsp unsalted butter
- 3 anchovy fillets, minced
- 1 1/2 Tbsp garlic, minced
- 1 1/2 cup white wine
- 28 littleneck clams, rinsed
- 2 Tbsp drained capers
- 1/2 tsp red pepper flakes
- 1/4 cup half and half
- 1/3 cup fresh parsley, chopped - as garnish
- 3/4 cup Parmesan Cheese, grated - optional as garnish
Instructions
- Bring a pot of salted water to a boil and add linguine. Boil ~ 10 minutes or until desired doneness. Strain, toss with olive oil, and set aside.
- Bring the same large pot to medium high heat and add butter, anchovies, and garlic. Cook 1-2 minutes or until fragrant and add white wine. Bring to a boil and add clams, red pepper flakes, and capers. Reduce heat to a simmer and cook covered ~10 minutes or until all those little clams have "yawned" open. Take them out one by one (so they don't overcook) as they open and set aside.
- Turn off heat and stir in half and half. Add clams and linguine to pot and toss. Add sea salt to taste. Garnish with fresh parsley and Parmesan Cheese. Serve with crusty bread or baguette. Happy Eating! Beckie
Notes
Clams can be sandy. Even the best restaurants don't always get all the sand out. Before tossing the pasta with the sauce you may want to transfer the sauce to a separate bowl and leave the last of the liquid in the pan where the sand is most likely to settle and trash it. Toss the pasta with the non-sandy liquid.
Find it online: https://eatsimplefood.com/clamlinguini/