Linguine with White Clam Sauce
From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."
- Total Time:
- Servings: 4
Source: Everyday Food, June 2007
- Coarse salt
- 12 ounces linguine
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red-pepper flakes
- 3/4 cup dry white wine
- 2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
- 2 tablespoons butter
- 1/4 cup fresh parsley, coarsely chopped
In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.