Linguini with White Clam Sauce

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45 minutes 6 Servings Print RecipeEmail Recipe


1 1⁄2poundlinguini
36 live small hard-shell clams
4tablespoonolive oil
1clovegarlic (crushed to paste)
1⁄4teaspoonground black pepper
2tablespoonfresh parsley (finely chopped)
1⁄2teaspoondried oregano
1⁄4cupdry white wine


Open the clams, cut out the flesh and discard the shells. Wash the clams thoroughly under cold running water.

Melt the butter with 2 tablespoons of the olive oil in a small saucepan. Add the crushed garlic, the pepper, parsley, oregano, wine and the washed clams. Cover and cook gently over low heat for 15 minutes.

While the sauce is cooking, bring 4 quarts of water to a boil in a large stockpot or saucepan. Add the salt and the remaining 2 tablespoons of olive oil, then the linguini. The linguini should be added a little at a time so that the water continues to boil. Cook for exactly eight minutes, then drain in a colander.

Transfer the hot linguini to a serving dish or platter, pour the hot clam sauce over, and serve immediately.

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