Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Made a Proper Linguini With White Clam Sauce

A few months back I reported on making something like this, but with canned tuna instead of clams. Since then, I've been making a proper linguini with white clam sauce fairly regularly, and it's MUCH better. Delicious, in fact.



Start with a quarter cup of EVOO in a large skillet. Add a combination of two anchovies that you've crushed up good and about a tablespoonful of crushed fresh garlic. Let it sizzle at low to medium then, before the garlic browns, add in a mixture of one cup of white wine and one 8 oz bottle of Bar Harbor Clam Juice, along with a pinch of salt, and two pinches of black pepper (You can, as opposed to black pepper, use dried red pepper flakes), and turn the heat up high. Let that reduce for two or three minutes, then add in one 6.5 oz can of Snow's Minced Clams, along with a tablespoonful of minced fresh Italian parsley.

Time things so that when you added the clam juice and wine to the skillet you also started boiling a pot of salted water for linguini. When it starts boiling, add about a third of a box of linguini (assuming one serving) and occasionally stir.

After you've added the minced clams and parsley to the skillet, at which point you've timed things so that the linguini has been boiling for five minutes, add to the skillet about a half cup of the water in which you've been boiling the linguini, quickly drain the linguini over the sink, and add the hot (five minute cooked) linguini to the skillet and stir till everything is mixed up well. Do this over high heat till the liquid becomes (through a combination of reduction and absorption into what was originally only partially cooked pasta) silky smooth and sauce-like, and the pasta is fully cooked (which will be at the same time). Serve and eat.

Hawk I’ll bet that was great!

Looks like you nailed it. Wish I had that plate in front of me right now.

Thanks, guys

That has to be my favorite pasta. But I use 1/2 butter/1/2 EVOO plus grated Parmesan.

I'll have to try that half butter thing. Sounds good. I've tried grated Parmiggiano, and didn't like it as much.

Looks good. I love linguine and clam sauce.

A bit of minced shallot or onion with the garlic is good. Even a bit of finely diced celery.

I like to finish with a bit more parsley (I like parsley), some good ground pepper, and a squeeze of lemon.

Hard to go wrong!

Nice

I've always enjoyed this dish in restaurants, but only recently started making it at home. Glad I did. Easy and delicious.

If you can find fresh clams, use them. It is completely different and exponentially better.

I personally prefer linguini with fresh razor clams, garlic and olive oil. Fresh graded parmesan. Homemade crusty bread to sop up the left overs. I lived up on the PNW coast and razor clam season meant good eating.

Grew up in Rhode Island, where Quahog, Little Neck and Cherrystone clams were the norm. Really miss clam cakes.

Spent more than one night on the beach eating quahogs and washing them down with Narragansett beer.

"Have a 'Gansett."

Clam juice like 4buck+...

Buy it by the 12 pack and save: Clam Juice

Local seafood shop gets fresh Rhode Island clams twice a week. Had two bags of Topnecks the week before last.

Locatelli Pecorino Romano here.

With shipping, they are $6.25/bottle to my zip.

Oh well, looks like no linguini with white clam sauce for you. NEXT!

I get it at the grocery. 😁