How to Make Linguine With White Clam Sauce

by Anne The Pampered "Cook"

Supplies

  • 16 Ounces Boxed Linguine
  • 2 Dozen fresh Little Neck Clams
  • 2 Cans of White Clam Sauce (10.5 oz)
  • 1 Bunch fresh parsley
  • 4 Cloves fresh garlic
  • 2 Tablespoons Extra Virgin Olive Oil
  • Crushed red pepper (optional)
  • Grated Parmesan Cheese (optional)
  • Instructions

    Step 1

    Gather your supplies.

    Step 2

    In large bowl, add 2 dozen fresh little neck clams. Fill with cold water & ice cubes.

    Step 3

    This process is to purge the live clams; it gets the sand out of them. Let them soak for about 10 minutes while you prepare the sauce.

    Step 4

    Chop your fresh bunch of parsley. I love using a pizza cutter; makes it fast & easy.

    Step 5

    Ta da, done! Wasn't that quick? Fresh chopped parsley (picked from my herb garden)

    Step 6

    With garlic press, press 4 large cloves of garlic.

    Step 7

    Open both cans of your white clam sauce. (Can be found in all grocery stores in "specialty Italian" section.

    Step 8

    Bring a large pot of water to boil on high heat.

    Step 9

    While water comes to a boil- Take a large sauce pan with lid, add 2 Tbs EVOO on med-high heat.

    Step 10

    Add your garlic. This processes is fast, as you do not want o burn the garlic.

    Step 11

    I add a punch of crushed red pepper for some heat. (Optional)

    Step 12

    Now add both cans of clam sauce.

    Step 13

    I went ahead & added the fresh chopped parsley, as seen here. Save a little for garnish (optional). Bring to simmer on medium heat.

    Step 14

    Drain off the clams & inspect for any cracks or open clams. If so, toss those broken/open clams in the trash.

    Step 15

    Add all the good clams to the simmering white clam sauce.

    Step 16

    Add the lid & let simmer 5-8 minutes, giving the clams an opportunity to cook & open up. Give a little shimmy/shake mid way to get those clams evenly distributed over heat.

    Step 17

    Go ahead, pour yourself a glass of White. It pairs nicely with this dish. "Cheers!"

    Step 18

    Water comes to boil, add some sea salt to the water. This will be your only opportunity to season that pasta.

    Step 19

    Add you 16 oz of Linguine to the boiling water & set your timer according to the package.

    Step 20

    Give it a stir to bring back up to a boil. TIP: Resting a wooden spoon on top of the pot ledge helps prevent boil over

    Step 21

    Time to check on the clams in the "Hot Tub". Wow, they've sure opened up & look happy.

    Step 22

    Uh oh, this sailor failed to "open". He will be heading out of the "Hot Tub" and straight to the trash. Be sure to not eat any clams that fail to open after the cook time.

    Step 23

    "Beep Beep", pasta is done & drain into colander in sink. Drain well!

    Step 24

    Add your drained pasta to a pretty pasta dish like this for serving.

    Step 25

    Take your sauce pan with the clams & sauce, pour right down over the pasta. Add that additional parsley for garnish & ready to serve.

    Step 26

    Serve your Linguine & Clams in a pasta bowl. Add grated Parmesan Cheese if desired & extra crushed red pepper for heat. Enjoy with a glass of White Wine. www.pamperedchef.biz/annelarocca