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Per serving
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- 1
Cook the pasta
Cook linguine according to package directions until al dente. Drain and set aside.
- 2
Build the clam sauce
In a saucepan over medium heat, sauté minced garlic and anchovies in olive oil for about 3 minutes, breaking the anchovies up as they cook — they'll melt right into the oil and add a subtle depth. Stir in the clam juice, minced clams with their liquid, water, dried oregano, minced parsley, salt, and pepper.
- 3
Simmer down
Bring the sauce to a boil, then reduce the heat and simmer uncovered for about 15 minutes, until the sauce has reduced by roughly half and smells intensely of the sea.
- 4
Toss and serve
Toss the drained linguine with the clam sauce until well coated. Divide into bowls and finish with shredded Parmesan and a little fresh parsley or oregano if you have it.
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Linguine with White Clam Sauce
Created by: CoastalKitchen
Ingredients
- 12 oz linguine
- 2 garlic cloves
- 2 oz anchovies
- 1 tbsp olive oil
- 8 oz clam juice
- 6 1/2 oz minced clams
- 1/3 cup water
- 2 tbsp dried oregano
- 1 tbsp fresh parsley
- 1/4 tsp salt
- 1/2 tsp pepper
- 5 tbsp Parmesan cheese
Instructions
- Cook the pastaCook linguine according to package directions until al dente. Drain and set aside.
- Build the clam sauceIn a saucepan over medium heat, sauté minced garlic and anchovies in olive oil for about 3 minutes, breaking the anchovies up as they cook — they'll melt right into the oil and add a subtle depth. Stir in the clam juice, minced clams with their liquid, water, dried oregano, minced parsley, salt, and pepper.
- Simmer downBring the sauce to a boil, then reduce the heat and simmer uncovered for about 15 minutes, until the sauce has reduced by roughly half and smells intensely of the sea.
- Toss and serveToss the drained linguine with the clam sauce until well coated. Divide into bowls and finish with shredded Parmesan and a little fresh parsley or oregano if you have it.