Rating: 3.63 stars
19 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.

Martha Stewart Living, October 2004

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.

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  • Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.

  • Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

Cook's Notes

To make Mark's Spaghetti with Brooklyn White Clam Sauce, follow the same recipe, omitting tomatoes.

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Reviews (3)

19 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
07/11/2008
I have tried both but tend to make the white clam sauce over the red. This is very, very good and I make it frequently. Be careful with the red pepper flakes if you don't like hot things, but just a small pinch is just right for a little zip.
Rating: Unrated
05/23/2008
So good! It is a really simple dish but a family favorite, and my kids can be pretty picky!
Rating: Unrated
05/11/2008
This is the easiest (and most delicious) linguini I have made. I make the white clam sauce and my entire family loves it. Best of all, it can be on the table in less than 30 minutes! It's really quite good and you should try it!
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