Classic Linguine With Clam Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Steps:

• Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
• Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
• Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

Steps:

• Scrub the clams under cold running water, then place in a deep bowl and cover with cool water. Add 2 Tbs. salt and swirl with your hands to dissolve the salt. Let sit for about 30 minutes at room temperature to purge any grit. Without disturbing the sediment in the bowl, transfer the clams to a colander and rinse with cold water. Discard any open clams that don't close when tapped. Bring a large pot of well-salted water to a rolling boil. Put the clams and wine in a heavy-duty 5- to 6-quart pot. Cover and cook over medium-high heat, shaking the pot occasionally, until the clams have opened, 7 to 10 minutes. Remove from the heat, uncover, and let sit until cool enough to handle, about 5 minutes. Transfer the clams from their shells to a medium bowl, leaving a few intact for garnish, if you like. If using littlenecks, remove the tough adductor muscles on each side of each clam. Discard any clams that didn't open during cooking. Strain the cooking liquid through a sieve lined with dampened cheesecloth or paper towels into the bowl. Rinse and dry the pot. Cook the pasta in the boiling water, stirring occasionally, until slightly firmer than al dente, about 1 minute less than package directions. Reserve 1 cup of the pasta water, and drain. Meanwhile, warm 1/4 cup of the oil and the garlic in the clam pot over medium-high heat until fragrant, about 30 seconds. Add the clams, including the ones in shells, if using, and the cooking liquid, and bring to a simmer. Season with 1/2 tsp. each salt and pepper. Keep warm on low heat. Add the drained pasta, the remaining 1/4 cup oil, the parsley, and red pepper flakes, if using, to the sauce. Cook over high heat for 1 minute to meld the flavors, thinning out the sauce as needed with some of the reserved pasta water. The pasta should be moist and well coated with sauce. Season to taste with salt and pepper. Distribute among shallow bowls, and serve.

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Steps:

• In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.
• Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.