There’s nothing like a good white clam sauce to go with your linguine (or any other kind of pasta you might choose. My favorite food store actually carries shucked fresh clams, so I generally buy a tub of these for this recipe. However, if yours doesn’t, you can buy baby clams in a can. They work just fine. However, that’s not quite enough for me. I also buy a couple of cans of chopped clams as well. The more the merrier.
This recipe is for 1 lb. of pasta. It calls for a cup of clam juice or chicken stock. The clam juice will make the sauce stronger, while the chicken stock will make it a bit more mellow and buttery flavored. The choice is yours, or you can even use half and half if you’d like.
1 can (or tub) of whole baby clams
2 cans of chopped clams
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 tsp. red pepper flakes
1.5 tsp. dried thyme
1 cup clam juice (or chicken stock)
1 cup dry white wine
1 lemon, zested
1/4 cup chopped fresh chives
Coarse ground black pepper and coarse salt
Italian bread (for mopping up extra sauce; optional)
Shaved Parmesan cheese (for serving)
1 lb. pasta, slightly undercooked
In a large, deep skillet add the olive oil and garlic. Cook for a couple of minutes until the oil becomes fragrant and the garlic begins to brown. Add the thyme and white wine. Cook for a few minutes until the concoction is slightly reduced. Add the clam juice or chicken stock (or a combination of the two). Allow it to simmer for a minute.
Stir in your clams and your lemon zest. Drain your pasta and add it to the skillet. Toss with the sauce for 2-3 minutes until it becomes al denté. Add the chives, pepper and salt to taste. Toss it a couple of times and you’re good to go!
It goes without saying that you should top this with some shaved Parmesan cheese!