Linguine and clam sauce combines the fresh, briny flavor of clams with the rich, savory taste of garlic and olive oil. The white wine adds a subtle acidity that enhances the overall flavor, while the pasta absorbs the sauce, creating a harmonious blend of tastes and textures. The simplicity of the ingredients allows the natural flavors to shine, making it a delightful and satisfying dish.
Linguini & Clam Sauce
Linguine and clam sauce originates from Italy’s coastal regions, especially Campania. Italians used fresh clams, pasta, and simple seasonings to highlight the sea’s briny flavors. Italian immigrants brought this dish to the U.S. in the 1800s, where it became a staple in Italian-American cuisine, particularly in areas with fresh clams. It’s celebrated for its simplicity and authentic coastal Italian taste.
Ingredients
- 1 lb linguini
- 2 tbsp olive oil Extra Virgin
- 7 cloves garlic sliced
- 1 tbsp anchovy paste
- 1/4 tsp red hot pepper flakes
- 1/2 cup dry white wine
- 3 cans baby clams, 10oz Separate and reserve juice and clams
- 1/4 tsp flat leaf parsley Italian
- 2 tbsp butter cubed
- 2 cups pasta water Reserve pasta water and include to desired finish
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large pan to medium-lowand add the extra virgin olive oil, garlic, and anchovy paste
- Cook until the garlic is golden
- Cook the linguine per package instruction until 1 minute less than al dente.
- Add red pepper flakes to the pan and cook for another 30 seconds.
- Add white wine and turn heat up to medium high. Continue cooking for 3 minutes.
- Incorporate the reserved clam juice and mix well.
- Add the clams and linguini to the pan and mix well with tongs to emulsify the sauce.
- Cook the pasta with the sauce for 1 minute.
- Add some of the pasta sauce to reach your desired consistency. The pasta should have plenty of sauce.
- Taste test and adjust salt and pepper as needed
- Sprinkle with parsley and serve in bowls.