Recipe: Linguine with Clam Sauce
Author: Lane Keating
A great Italian favorite – absolutely superb when you make it with fresh clams, fresh Italian parsley, and fresh basil. You can also use canned clams and dried herbs for a dish almost as good. Serve with a dry white wine and crusty bread.
3 cloves of garlic, minced
1 can flat anchovies with oil
1 cup dry white wine
1 12 oz. bottle of clam juice
Red pepper flakes to taste
2 dozen littleneck clams or 2 cans (10 oz.) baby clams
1 cup chopped broad leaf parsley (stems removed)
5 medium basil leaves, chopped
1 package Linguine pasta
Soak fresh clams for 1 hour in cold water with ½ cup of cornmeal to clean out sand. Scrub shells thoroughly to remove mud and sand.
Place water for pasta in a large pot over high heat.
In a large skillet, add garlic, pepper flakes, and anchovies. Cook over medium heat until anchovies are dissolved, about 5 minutes. Add wine and clam juice and bring to boil.
Add pasta to rapidly boiling water. Cook according to package directions.
Add fresh clams to skillet and cover until clams open, about 5 minutes. Discard any clams which fail to open. If using canned clams, add to sauce with chopped parsley and basil. Warm through.
Drain pasta. Serve sauce over pasta. Sprinkle with grated Parmesan or Romano cheese if desired.