Linguine with White Clam Sauce
Recipe Courtesy of Reasor's
  • 1 pound Dry Linguine or Spaghetti
  • 1/3 cup Extra-Virgin Olive Oil
  • 3 tablespoons Finely Chopped Garlic
  • 1/2 teaspoon Red Pepper Flakes
  • 3/4 cup Dry White Wine
  • 1/2 cup Chicken Broth
  • 36 Little Neck Clams, or 1 package of frozen clams (optional)
  • 2 cans Chopped Clams
  • 1 Jar Clam Juice
  • 1 cup Shredded Parmesan Cheese
  • 3 tablespoons Finely Chopped Flat-leaf Parsley
  • Freshly Ground Pepper
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1 Fresh Lemon Juiced
  • 2 tablespoons Butter

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  1. Bring a large pot of water to a boil and season generously with salt add two tablespoon of olive oil. Boil the pasta until al dente, tender but still firm.
  2. While the pasta cooks make the clam sauce. Heat the olive oil in a large sauté pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add all ingredients and cook until all the clams are opened, about 6-8 minutes.
  3. Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Add a pinch of pepper to taste. Divide among bowls and serve immediately.
  4. Serve with fresh garlic bread
Servings: 4 to 6