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Linguine with Clams

Recipe Date:
April 1, 2012
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 tbsps extra virgin olive oil
  • 2 tbsps unsalted butter
  • 1 medium onion
  • 5 cloves of garlic, very finely chopped
  • 1 tsp dried oregano
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp crushed red chili flakes
  • 1 cup dry white wine
  • 1/2 cup bottled clam juice
  • 1 lb linguine
  • 2 lbs little neck clams or cockles, cleaned
  • 1/2 cup finely chopped flat leaf parsley
  • kosher salt
Directions

Bring a large pot of salted water to a boil.  Meanwhile, in a large saucepan or stockpot, heat the oil and butter over medium heat until the butter is melted.  Add the onion and cook, stirring occasionally, until softened about 5 minutes.  Add the garlic, oregano, pepper, and chili flakes and cook, stirring frequently, for one minute.  Add the wine, increase the heat to medium-high, and cook stirring occasionally, until the wine is reduced by about half, 2 to 3 minutes.  Stir in the clam juice and adjust the heat to keep the liquid at a simmer.

Add the linguini to the boiling salted water and cook until barely tender but not yet al dente.  Reserve ½ cup of the pasta cooking water.  Drain the linguine into a large colander.

While the pasta is cooking, stir the clams and parsley into the simmering sauce.  Cover the pan with a lid and cook until the clams have opened, 5 to 6 minutes.  Discard any unopened clams.  Add the drained linguine to the sauce and clams simmering in the pan.  Increase the heat to medium-high and cook, tossing the pasta with the sauce and clams, until the linguine is cooked to al dente and has absorbed most of the sauce, about 2 minutes. Add some of the reserved pasta cooking water if the linguine is too dry.  Taste and adjust seasoning, adding salt or pepper if needed.  Serve immediately and enjoy with a bottle of Talley Vineyards Chardonnay.