Linguini with White Clam Sauce
Servings: 4 people
Print Recipe
Ingredients
- 2 6oz cans whole clams juice reserved
- 1 6oz can chopped clams juice reserved
- 1 lb linquini
- 8 cloves garlic chopped
- 3/4 cup parsley chopped
- 1 tsp dry oregano
- 1 tsp dry thyme
- 8 filet anchovies chopped
- 2 tbsp pecorino romano finely grated
- 1/4 cup olive oil
- 1/2 cup white wine dry
- 1 tsp crushed red pepper
- salt to taste
- pepper to taste
Instructions
- add oil, garlic, anchovies, red pepper, thyme, oregano to pot over medium heat
- when anchovies fall apart, add cheese (if using) add wine, clams, clam juice
- reduce sauce a bit – like 10 minutes
- boil linguini until al dente – transfer to clam sauce along with 1/2 cup of pasta water
- add parsley, add finishing olive oil (1 tbsp or so), salt & pepper
- toss pasta in sauce, serve
Leave a Reply