Linguine with White Clam Sauce

By Golfwidow7

LISA VALASTRO

Ingredients

• 8 cloves garlic (thinly sliced)
• 2 tablespoons extra-virgin olive oil
• 3 (8-ounce) bottles clam juice
• 3 dozen fresh littleneck clams (cleaned)
• 1 and 1/2 pounds linguini
• 1/2 cup chopped fresh flat-leaf parsley
• 3 tablespoons freshly squeezed lemon juice
• Kosher salt

Preparation

Step 1

Bring a large pot of salted water to a boil.

Meanwhile, saute the garlic in the olive oil over medium-low heat until softened, 2 to 3 minutes. Add the
bottled clam juice and season lightly with salt.

When the pasta water is boiling, salt it, and add the linguini. Cook until al dente. (See note) 3
Meanwhile, bring the clam sauce to a boil and add the rinsed clams. Cover the pot and let cook, stirring
occasionally, until the clams are thoroughly opened, about 10 minutes. (Discard any clams that have not
opened.)