Linguine with White Clam Sauce

Name: Linguine with White Clam Sauce
Prep time: 20 min
Total time: 35 min
Ingredients: Coarse salt; 12 ounces linguine; 3 tablespoons olive oil; 1 medium onion, finely chopped; 4 garlic cloves, thinly sliced; 0.25 teaspoon red-pepper flakes; 0.75 cup dry white wine; 2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed; 2 tablespoons butter; 0.25 cup fresh parsley, coarsely chopped

3.7

(147)

5 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

35 mins

Servings:

4

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."

Ingredients

Coarse salt
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes
¾ cup dry white wine
2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
2 tablespoons butter
¼ cup fresh parsley, coarsely chopped

Directions

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.