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Linguine in White Clam Sauce

Salsa Bianca Alle Vongole

Ingredients:
  • 2 10oz cans baby clams (save the juice)
  • 4 Tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 1 Tbsp oregano
  • 1 tsp dried basil
  • 1/4 tsp marjoram (optional)
  • pepper to taste
  • 1/2 cup dry white wine
  • 1-1/2 cups chicken broth
  • 1/2 tsp thyme
  • salt to taste
Directions
  1. Prepare the clams, if fresh:
    Be sure the clams are fresh and well-scrubbed ,then place them in a bowl of cold water for at least 2-3 hours. Place clams in a saucepan with 1/2 cup water. Cover tightly and steam until the shells open. (Throw out any clams that do not open.) Remove the shells and extract the meat. Filter the clam juice through a cheesecloth to remove any sand, saving liquid for the sauce.
  2. Heat olive oil in a saucepan, then saute the garlic, onion, herbs, and pepper. Add the wine when the onions turn translucent. Cover and simmer 5 minutes while the wine begins to evaporate. Add the broth, clam juice (but not the clams - they'll toughen if you add them too soon), thyme, and salt, and allow to simmer.
  3. Cook the pasta in a large pot for about 10 minutes. Just before it is fully cooked, transfer it to a colander to drain.
  4. Pour clams (fresh or canned) into the sauce and remove pan from heat. Return the pasta to the pasta pot, then pour the sauce with clams over the pasta. Mix thoroughly. Allow the pasta to finish cooking over low heat (it will take only a few minutes), mixing frequently to keep it from sticking.
  5. Pour the mixture into a large serving bowl before the sauce is completely absorbed into the pasta.
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