Clam Sauce, White, With Pasta

By arthurlemay

Ingredients

• For The Garlic Butter:
• 1 pound butter, at room temperature
• 1/2 cup garlic, minced
• 1/4 cup lemon juice
• 1 teaspoon basil, diced
• 1 teaspoon oregano, diced
• For The Pasta and Sauce:
• 2 pounds linguine or spaghetti
• 72 littleneck clams
• 2 cups white wine
• 2 cups garlic butter
• 4 drops Tabasco sauce
• 2 bunches scallions, thinly sliced
• salt and pepper to taste
• 4 tablespoons grated Romano cheese, for topping

Details

Servings 8
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

To Make The Garlic Butter:

Mix the garlic butter ingredients by mixer or by hand.

To Make The Pasta and Sauce:

In a large pan of boiling water, cook the pasta according to package directions.

Meanwhile in a large saute pan, over medium heat, add the white wine and garlic butter. Cover and bring to a simmer. Add the clams and cook, covered until all the clams open (discard any that do not open). Uncover and continue to simmer until the sauce starts to thicken slightly. Add the Tabasco sauce, scallions, salt and pepper.

Drain the pasta. Place the pasta in a large serving bowl. Place the clams on top of the pasta. Pour the sauce over the pasta. Sprinkle the Romano cheese over the pasta and serve immediately.