Linguine with Clams in Garlic Sauce
Linguine with Clams in Garlic Sauce is satisfying to all the senses. There is nothing like a good plate a pasta, but add the beautiful texture of the clams, the kick of the garlic, a bright finish of the lemon and herbs, well, you have a winner. However, the true assessment, separating a good recipe from a great recipe, is the sop test. If you embrace the piece of bread with a reckless abandon and dive down into the pool of broth to sop up the remains of the sauce, well, lets just say, this is that kind of great recipe. It is truly easy, fast, and fantastic!
Boil Water for pasta. Get all your ingredients prepped, cleaned, minced, chopped, cut, divided and ready to go before you start cooking.
When water boils, cook pasta per the directions.
Rinse your clams. Place clams on a clean, dry towel, and shuffle through them loosely. Discard any that look abnormal or are open
In a large dutch oven with lid, heat oil on high then add red and black pepper, salt, turn down heat to med low and add 2/3 of the garlic, watch carefully that the garlic doesn’t burn or turn brown for about 2 minutes. Take the pot off the heat if it starts to cook to quickly. Add the clam juice and wine. Add the clams in shells, place the lid on and steam clams on medium heat until the clams steam open, about 5 to 10 minutes, but as soon as they open they are done. Don’t over cook the clams because they will be rubbery.
After clams open remove lid, remove the clams and inspect the clams, throwing away any clam that failed to open during the steaming process.
In the same dutch oven that steams those clams, add 1 stick of the butter, the canned clams, add 2 tablespoons of the chopped herbs, stir and set a side.
Cut the bread in thick 2 3/4” slices spread the rest of the soften butter, dip in the minced raw garlic*, then the rest of the chopped basil and parsley.
Now drain the pasta.
Ladle some of the broth into the bottom of individual serving dishs, then some pasta, one more ladle of broth over the pasta, then 4 or so clams with shells, and dust with herbs. Roll lemons on cutting board pressing down to release the juice, cut lemons in half squeeze over plated dish. Dust the plate with fresh herbs, place bread at side of individual plates. Serve with lots of napkins (because of the sopping!)
2 dozen clams washed/cleaned
2 boxes linguine
3 tblsp virgin olive oil
1 tblsp ground red pepper
1 tblsp ground black pepper
1 tblsp kosher salt
16 cloves garlic, peeled, 1/3 minced set a side
16 ounce bottle clam juice
2 cans clams
1 cup dry white wine
1/2 cup basil chopped, ¼ set a side for the bread
1/2 cup Italian parsley, ¼ set a side for the bread
2 sticks butter, 1 for sauce and 1 for the bread
1 loaf of French bread 2 3/4” slices
*NOTE: If your family doesn’t like the intensity of the raw garlic then saute the garlic briefly in butter or skip the garlic on the bread all together and then dip the bread in and then into the fresh herbs.