Linguine with White Clam Sauce
From your kitchen: One of our fans (in Denmark!) perfected this classic meal. Write in and tell us your own house specialty.
Everyday Food, June 2007
- Prep Time 20 minutes
- Total Time 35 minutes
- Serves 4
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.