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I have been receiving multiple requests for a recipe that I talked about in my
October 10, 2015 post, “One More Seaside Dinner” but never posted the recipe for.
Well, here it is, my version of Linguine with Clam Sauce and I am giving away my “secret ingredient” for my members. Trust me, the secret ingredient makes a big difference.
I hope you all try it and enjoy it. Let me know what you think.
Until my next post, make every day a celebration!
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Linguine with Clam Sauce
1 lb. linguine or spaghetti
½ cup olive oil
2 dz. little neck clams, scrubbed and cleaned
1 cup dry white wine
1 small can (2 oz.) of anchovies in olive oil * SECRET ingredient
4 garlic cloves, minced
1 small shallot, diced
½ tsp crushed red pepper flakes
2 tbsp. butter
1 small bottle of clam juice (I use Cento 8 oz.)
½ cup Italian parsley, chopped (more for garnish)
Kosher salt and freshly ground black pepper
Cover the clams with cold water in a bowl and add a fistful of salt. Let them stand for 30 minutes.
After 30 minutes, rinse and scrub the clams well under cold running water discarding any clams that are open.
In a large pot, boil water for linguine /spaghetti. When the water begins to boil, add salt liberally. Let the water return to a boil and cook your pasta al dente.
While the pasta is cooking, heat olive oil in a pot over medium heat and sauté shallots and ¼ tsp red pepper flakes for 2-3 minutes. When the shallots are translucent, add garlic and cook for 1 minute more.
Take the pan off the heat (to avoid splatters) and add 2 tbsp. of butter and the can of anchovies. Stir well to dissolve the anchovies.
Put the pan back on the heat and stir in the clam juice, salt and pepper.
Add the white wine and the clams. Cover and steam until the clams open (approx. 7-10 minutes). Discard any clams that do not open.
Remove clams from their shell and leave some in the shell for presentation. (I chop some and also leave some whole).
Drain the linguine/spaghetti and add to the pot of clams. Toss well to combine and add the fresh parsley. Check for seasoning….garnish with more parsley.