- Course: Appetizer, Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 5 Times
- 3 dozen cherrystone clams, or 1 dozen cherrystone clams plus two 6 ½-ounce cans chopped clams (no preservatives added)
- 1 clove garlic, peeled and crushed
- 1 cup olive oil
- 1 cup reserved clam broth (see step 1, below) or 1 cup bottled clam juice
- ¼ cup dry white wine
- Pinch dried oregano
- 1 pound linguine
- 10 sprigs parsley (leaves only), chopped
- 1 14-ounce can Italian tomatoes, drained and lightly hand-crushed (optional: for pink clam sauce only)
1. Scrub and wash clams under cold water. If using fresh clams, place 2 dozen clams in pot with ¼ cup water. Cover and bring to a boil; simmer until shells open. Remove clams (saving 1 cup of broth) and chop.
2. In a saucepan, sauté garlic in olive oil. When garlic begins to turn golden, add 1 dozen whole clams, along with the cup of clam broth and the white wine. Cover, and continue cooking, checking occasionally until clams open.
3. Meanwhile, cook linguine in a large, deep pot in rapidly boiling salted water until al dente. Drain linguine.
4. When all the clams are open, uncover the saucepan and add chopped fresh clams, or canned chopped clams (if using), oregano, and parsley. Cook 1 minute, to heat through.
5. Return drained linguine to large pot over medium-high heat, and stir in the clam sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and serve immediately.
If pink clam sauce (marechiare) is desired, add tomatoes during step 2 when the clams are added.
© 1998 by Frank Pellegrino
Nutritional information is based on 6 servings and the White Clam Sauce recipe.