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White Clam Sauce, Oil-and-Garlic Style
This sauce and al dente linguine were made for each other

12 very large chowder clams (each about 8 to 10 ounces)
1/4 cup good, fruity olive oil
6 tablespoons very thinly sliced garlic
6 tablespoons fine quality extra-virgin olive oil plus additional for drizzling
1/2 cup chopped parsley

1. Open the clams, making sure to catch all the clam juice. Mince the clams and reserve them. You should have about 1 1/2  cups of minced clams. Reserve the clam juice.
2. Add the 1/4 cup of fruity olive oil to a large sauté pan over moderate heat. Add the garlic, and cook, stirring occasionally, for 5 minutes, or until some of the garlic has turned medium-brown. Add the clams and 1/4 cup of the reserved clam juice. Cook, stirring to blend well, for 1 minute. Reduce heat to low, and add the 6 tablespoons extra-virgin olive oil and parsley. Remove from heat if the pasta is not ready.
5. As soon as the pasta is al dente, spill it into a colander, and place the pasta cooking pot over low heat. Return the pasta to the pot. Add the clam sauce, stirring to blend well. Moisten with a bit of the reserved clam juice. Taste for seasoning. Divide among 5 to 6 individual pasta bowls, and drizzle a little additional extra-virgin olive oil over each one. Serve immediately.

This sauce and al dente linguine were made for each other. Makes enough sauce for 1 pound dried pasta