Go Back
–+ servings

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