Linguine with White Clam Sauce

By lorik

Our favorite clam juice is Bar Harbor Clam Juice. For a little brightness, serve with lemon wedges and red pepper flakes.

Ingredients

• 2 shallots, minced
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 (6.5-ounce) cans chopped clams
• 1 cup chicken broth
• 1 (8-ounce) bottle clam juice
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 pound linguine
• 2 tablespoons minced fresh parsley

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Cook shallots, oil, and garlic in 12-inch skillet over medium heat until shallot is just golden and garlic is fragrant, about 2 minutes. Add clams and their juice, broth, and bottled clam juice; increase heat to medium-high; and bring to boil. Cook until sauce is reduced to 2 cups, about 15 minutes. Off heat, whisk in butter and season with salt and pepper to taste.

2. Meanwhile, bring 4 quarts water to boil in large pot. Add linguine and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain linguine and return it to pot. Add sauce and parsley to linguine and toss to combine. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve.