Linguine with White Clam Sauce

When we eat at The Old Spaghetti Factory Michael always order the manager’s special which includes two pasta dishes, one of which is linguine with clam sauce. I have never tried it nor have I ever made it. A recipe for it was featured on Tasty Kitchen a few days ago so I decided to give it a try. I didn’t follow the recipe though, just made up my own. It was delicious! Michael said it was better than The Old Spaghetti Factory!

 INGREDIENTS:

  • I can minced clams, drained but not rinsed
  • 1 can chopped clams, drained but not rinsed
  • I bottle clam juice
  • I shallot, finely minced
  • 2 TBS olive oil
  • 1 tsp red chili flakes
  • 1 package fresh linguine from the deli case
  • 2 TBS butter
  • 3 TBS heavy cream
  • Chopped parsley and grated parmesan cheese for garnish

DIRECTIONS:

I used both chopped and minced clams for my recipe to get the two different textures. If you prefer one over the other, carryon that way! I chose to drain the clams because I have gotten grit in the juice they are packed in before. I elected to use bottled clam juice instead of the packing liquid. If you don’t care, by all means use the juice they were packed in.

Start by heating the oil in a large saute’ pan. I am over the moon in love with the T-Fal Stainless Steel Copper Bottom Saute’ pan. I picked mine up at Ross for a steal but you can get them online at any number of places. This pan gets screaming hot and sears things beautifully. The copper bottom holds the heat well. I am still learning to use and love my electric JennAir stove so I like that I can take the pan off the burner and it will stay hot. I feel like an Iron Chef when I sear meat in this pan then pop it in the oven to finish it. This pan cleans up like a dream. I thought I would have to scrub like crazy but it is very easy to clean! I only wash my prized saute’ pan by hand! Sorry I got off on a tangent but I really do love this pan and wanted to spread the word.

Back to the recipe. Heat the oil in a saute’ pan. Add the shallots and cook until just translucent, not browned. If you like a little heat, add the red chili flakes now. Pour in the clam juice. Cook over medium heat until the liquid is reduced by half. Add the drained clams and cook until heated through. If you cook clams too long they get tough.

Cook the pasta in boiling water until al dente. I used this brand.

 

 

 

 

 

 

 

Heat the sauce again if it has cooled off. Add the butter and cream to the heated sauce, followed by the drained lingunie. Mix well, garnish with parsley and grated cheese, and serve pipping hot.


Linguine with White Clam Sauce
Ingredients
  • I can minced clams, drained but not rinsed
  • 1 can chopped clams, drained but not rinsed
  • I bottle clam juice
  • I shallot, finely minced
  • 2 TBS olive oil
  • 1 tsp red chili flakes
  • 1 package fresh linguine from the deli case
  • 2 TBS butter
  • 3 TBS heavy cream
  • Chopped parsley and grated parmesan cheese for garnish
Instructions
  1. DIRECTIONS:
  2. I used both chopped and minced clams for my recipe to get the two different textures. If you prefer one over the other, carryon that way! I chose to drain the clams because I have gotten grit in the juice they are packed in before. I elected to use bottled clam juice instead of the packing liquid. If you don't care, by all means use the juice they were packed in.
  3. Start by heating the oil in a large saute' pan. Add the shallots and cook until just translucent, not browned. If you like a little heat, add the red chili flakes now. Pour in the clam juice. Cook over medium heat until the liquid is reduced by half. Add the drained clams and cook until heated through. If you cook clams too long they get tough. Cook the pasta in boiling water until al dente. Heat the sauce again if it has cooled off. Add the butter and cream to the heated sauce, followed by the drained lingunie. Mix well, garnish with parsley and grated cheese, and serve pipping hot.

 

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Mary

Author at The Egg Farm
Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California
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About the Author

Mary

Let me entice you with mouth watering recipes, gorgeous food photography, and years of experience raising and breeding chickens, emus, goats, and donkeys on a small hobby ranch in northern California

Comments

  1. This I have to try!

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