Time: Prep: 15, Cook: 15
Hardware: Large pot, large skillet, cutting board and knives, measuring spoons and cups, tongs, a wooden spoon, a ladle, large bowl, a colander, and a large serving bowl
- 16 ounces of linguine
- ¼ cup olive oil
- 6 cloves garlic
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon red pepper flakes
- 1 cup dry white wine (Sauvignon Blanc or Chardonnay would work well)
- ½ cups clam juice
- 3 dozen littleneck clams
- ½ cup fresh flat leafed parsley
- 1 tablespoon of butter
- Parmesan cheese for garnish
- Clean and scrub the clams.
- Put the large pot of salted water on to boil.
- Chop the garlic and wash and chop the parsley.
- Heat the oil in the skillet on medium. Cook the garlic for about 2 minutes.
- Add the wine, clam juice, pepper flakes, and Worcestershire sauce, turn up the heat, and bring to a soft boil.
- The pasta water should be boiling now. Add the linguine and cook according to package directions.
- While the pasta is cooking, add a ladle (1/2 cup) of boiling pasta water to the sauce. Add the clams to the boiling broth in a single layer. Do not stack the clams. You will probably have to cook them in batches. Using the tongs, place the clams in the large bowl as soon as they open. (Discard any clams that do not open).
- Remove the clams from the shells. Do this over the large bowl to reserve as much juice as possible.
- When all the clams are cooked and shucked, stir the clams, their juice, and the parsley into the sauce.
- Drain the pasta. Toss it, the sauce, and the butter in the serving bowl. S& P to taste. Serve right away.
, cheese would not be served with clam sauce. But I l'm in Florida and like the sauce with cheese. Italy