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Linguine with Clams and White Wine Sauce

Ingredients:

  • 8 ounces dried linguine
  • 2 ounces extra virgin olive oil
  • 1 medium shallot, minced
  • 1 large garlic clove, thinly sliced
  • 2 tablespoon minced oregano (divided)
  • ½ teaspoon crushed red pepper
  • 12 littleneck clams, scrubbed well
  • ⅓ cup dry white wine
  • ⅓ cup clam juice
  • 2 ounces unslated butter
  • 1 tablespoon minced flat-leaf parsley


Procedures:

When cooking clams, placing a lid on the skillet keeps the flavors within the skillet and dish, plus encourages the clams to steam open. You should keep an eye on the clams throughout the cooking process to ensure that they do not overcook. Once the clams have opened up, add the pasta and prepare for serving. Do not serve any unopened clams as that is a sign they have gone bad.

Place a large pot of salted water on the stove over high heat and bring to a rolling boil. Using a wooden spoon to occasionally stir the water, add the linguine and boil until 'al-dente', or until there is a slight bite to the pasta, about 12 minutes. Use a colander to drain, reserving ¼ cup pasta water for possible use later in recipe.

Place a medium skillet on the stove over medium-high heat and add olive oil. Once the oil begins to shimmer add shallot and cook until translucent, about 4 minutes. Add the garlic, ½ tablespoon oregano and crushed red pepper and cook until fragrant, about 1 minute.

Increase the heat to medium-high and add the littleneck clams, white wine and clam juice. Cover the skillet with a lid and allow the liquid to steam clams until open, about 4 to 5 minutes.

Remove the skillet lid, add the butter, cooked pasta and oregano and toss until well combined, about 1 minute. If pasta is a bit dry, add pasta water as needed. Taste and season with salt and pepper and serve immediately.

To serve: Divide the pasta between 4 warmed serving bowls, ensuring an even amount of clams per bowl. Sprinkle with parsley and serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

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