Linguine with White Clam Sauce by Laura Vitale
- 1 lb of Manilla or Little Neck Clams.
- 1/2 lb of Linguini
- 2 to 3 Tbsp of Extra Virgin Olive Oil
- 3 Cloves of Garlic, sliced
- Pinch of Hot Pepper Flakes
- 1/4 Cup of White Wine
- 1 Tbsp Fresh Chopped Parsley
- 1 Tbsp of Butter
- Salt and Pepper, to tas
1) Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes.
2) Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3) In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
4) In a large sauté pan with high sides over medium high heat, sauté` the garlic in the olive oil until fragrant and lightly browned. 5) Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes.
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