Linguini with White Clam Sauce
Submitted by letslearn
Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minSkip the canned clams. The whole soul of a proper white clam sauce is fresh littleneck clams steamed open in white wine, because the briny, wine-laced liquor they release becomes your sauce. No cream, no flour, nothing to mask it.
Strain and save every drop of that steaming liquid. It carries far more flavor than any bottled clam juice and it’s the backbone of the whole dish.
The technique is simple but unforgiving on timing. Toast thinly sliced garlic in good olive oil just to gold, never brown or it turns bitter, then add the red pepper flakes and clam liquor and bring it to a simmer.
Chopping some of the clams and stirring them in builds body, while leaving the rest in their shells makes the plate look like the trattoria version. Toss it all with the linguine, parsley, and basil, and get it to the table fast.
Chef Tips
- Scrub the clams well and toss any that gape open before cooking or refuse to open after steaming; those are dead.
- Pull each clam out the moment it opens so it stays plump rather than turning rubbery.
- Strain the reserved clam liquid through a fine sieve or cheesecloth to catch grit from the shells.
- Cook the linguine just to al dente; it keeps cooking slightly as it tosses in the hot sauce.
Variations
- Loosen a tight sauce with a splash more wine or a ladle of starchy pasta water.
- Finish with a squeeze of lemon and a thread of good olive oil for brightness.
- Toss in halved cherry tomatoes with the garlic for color and a little sweetness.
Ingredients
Directions
In a large pot combine the clams and white wine and bring to a boil. Cover and steam the clams over moderately high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open to a bowl. Discard any clams that do not open after 10 minutes. Remove pot from heat and reserve the liquid in a measuring cup.
In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally. Drain linguine in a colander.
With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse. In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden. Add the hot pepper flakes and stir. Add the reserved cooking liquid from the clams and bring to a simmer. Stir in the puréed clams and simmer for 2 minutes. Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine. Serve immediately.
Comments