WEEKDAYS 1e|12c|p

Linguine with White Clam Sauce

Lisa Valastro
Servings: 6
15 to 30 min

A Valastro Valentine's Day tradition!

  • Ingredients
  • step-by-step directions
Linguine with White Clam Sauce
  • 8 cloves garlic (thinly sliced)
  • 2 tablespoons extra-virgin olive oil
  • 3 (8-ounce) bottles clam juice
  • 3 dozen fresh littleneck clams (cleaned)
  • 1 and 1/2 pounds linguini
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt
  • Bring a large pot of salted water to a boil.
  • Meanwhile, saute the garlic in the olive oil over medium-low heat until softened, 2 to 3 minutes. Add the bottled clam juice and season lightly with salt.
  • When the pasta water is boiling, salt it, and add the linguini. Cook until al dente. (See note)
  • Meanwhile, bring the clam sauce to a boil and add the rinsed clams. Cover the pot and let cook, stirring occasionally, until the clams are thoroughly opened, about 10 minutes. (Discard any clams that have not opened.)
  • Drain the pasta and return it to the empty pot. Add the clam sauce, lemon, and half the parsley to the pot (reserve the clams): toss with tongs to coat and moisten.
  • Transfer the pasta and juices to a large serving bowl or 6 wide, shallow bowls. (The pasta dish should be brothy, with lots of sauce.)
  • Note: If the clams are large, chop half or all of the clam meat and mix into the pasta: discard any empty shells.
  • Al Dente: Al dente means "to the tooth," and it's how we Italians like to eat our pasta. To achieve al dente pasta, a good rule of thumb is to shave a minute or two from the cooking time on the box.
  • Tip: If your local market does not carry clam juice, substitute with seafood stock!
rate this recipe

Latest Recipes