White Clam Sauce

White Clam Sauce

Ingredients:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons garlic, chopped
  • 16 ounces clams, chopped
  • 10 ounces whole baby clams
  • 8 each basil leaves
  • 2 tablespoons flat-leaf parsley
  • ¼ teaspoon red pepper flakes
  • ⅓ cup dry white wine
  • 2 ¼ cups clam juice
  • salt, to taste
  • pepper, to taste
  • 12 ounces linguine
Method:
  1. Sauté the garlic in oil over medium-high heat.
  2. Add the garlic and sauté for about 1 minute or until golden.
  3. Add the clams, basil, parsley, and red pepper flakes.
  4. Increase the heat to high and sauté for about 1 minute.
  5. Add the wine and sauté to au sec.
  6. Add the clam juice and sauté for another minute or so.
  7. Meanwhile, cook the pasta in salted water to al dente.
  8. Drain the pasta.
  9. Add the pasta to the clam sauce and sauté to sauce consistency, about a minute or so.
  10. Season with salt and pepper.
  11. Adjust consistency as necessary.
  12. Serve.