Savory Italian Linguine with Clam Sauce recipe
Linguini with white clam sauce is a simple yet delicious Italian dish that combines tender linguini pasta with succulent little neck clams, garlic, and a touch of anchovy for depth of flavor. The dish is enhanced with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil to finish, making it a perfect meal for any seafood lover.
Ingredients
- Linguini pasta
- 3-4 cloves garlic thinly sliced
- 2 tbsp extra virgin olive oil
- 2 dozen little neck clams cleaned
- 1-2 anchovy fillets optional
- 1 tsp dried oregano
- Salted water for pasta
- 1 tsp peperoncino optional
- Fresh parsley chopped
- Extra virgin olive oil for drizzling
Instructions
- Heat extra virgin olive oil in a large pan over medium heat. Add sliced garlic and sauté until golden.
- Add cleaned clams to the pan and cook, occasionally stirring, until they start to open.
- Create a hot spot in the pan and add anchovies and dried oregano. Stir until the anchovies dissolve.
- Once clams fully open opened, remove it from the pan and set aside, keeping the juice.
- In a separate pot, bring salted water to a boil and cook the linguini until al dente.
- While the pasta cooks, add the saved clam juice to the pan. Toss in the clams, adjusting with peperoncino (if using).
- Once pasta is done, transfer it directly into the clam sauce. Toss gently to combine, cooking the pasta in the sauce to absorb the flavors.
- Drizzle with extra virgin olive oil, sprinkle with fresh parsley, and toss to coat evenly.
- Serve hot, twirling the pasta with a fork for the authentic Italian touch. Enjoy!