Linguine with White Clam Sauce

By charlotteh371

Ingredients

• For the Garnish:
• 2 tbsp. olive oil
• 2 tbsp. garlic minced
• For the sauce and linguine:
• 2/3 cup olive oil
• 1/2 cup garlic, thinly sliced
• Steam: chop meat from:
• 5-6 lbs clams, scrubbed
• Prepare:
• 12 oz dry linguine
• Warm Garlic Oil; Whisk in:
• 1 1/2 cup reserved clam juice
• Garnish with:
• 4 tsp minced fresh parsley
• Garlic garnish

Preparation

Step 1

Saute Minced garlic in 2 tbsp. oil in saucepan over medium heat. remove from slotted spoon and reserve. carefully drain the hot oil and wipe the pan clean.

Saute sliced garlic in 2/3 cup oil in saucepan over medium heat, stirring occasionally about 3mins. remove from heat, cover and set aside. Steam clams reserving clam juice. remove meat and chop into large pieces to make 1 1/3 cups. if desired, reserve some clams in shells for garnish.

Prepare linguine according to package directions.

WArm garlic oil over medium high heat. as soon as it starts to sizzle, whisk in clam juice. bring to a near boil; remove from heat.

drain cooked linguine and return to the pasta pot. toss chopped clams, optional clams in shells and garlic sauce over medium-high heat for 1 mins.
Season with salt to taste.

garnish with minced parsley and garlic garnish.