-
-
My review
Linguine with Garlicky White Clam Sauce
0
Eugene Caccaitore
"This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 477Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
- Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1414 Ratings
-
-
-
-
-
Most helpful positive review
2/15/2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water...
Most helpful critical review
5/19/2016
The dried oregano overwhelmed most of the other ingredients, including the lovely fresh parsley and the wine, and most importantly, the clams.
Most helpful
Most positive
Least positive
Newest
2/15/2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water...
7/15/2015
The first 2 times I made this recipe I followed it to the letter. This time I will be adding some fresh squeezed lemon juice. It is just a preference of mine. I love lemon. Eugene, many th...
1/14/2015
Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.
9/15/2014
Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!
2/1/2019
I’ve made this several times, and it gets rave reviews!!! Just keep the sauce simmering and as it reduces, add more wine and clam juice. It’s so rich and decadent. LOVE IT.
4/6/2018
This is a fantastic recipe. It was delicious the first day, but got better the second.
10/31/2016
I didn't have whole clams but used 2 cans of minced clams instead and only had anchovies paste so I used a two inch +/- amount of it. My husband and I were almost embarrassed at how we ate the w...