1/2 c good EVOO*
6 garlic cloves, minced
9.75 oz jar of baby clams*
1-1/2 c flat leaf parsley, chopped
6 basil leaves
16 oz clam juice*
1/2 c dry white wine*
Sea salt and fresh ground pepper*
1 lb De Cecco Linguine*
Pecorino Romano Cheese, grated*
* Available at ATI
Boil a large amount of salted water. Pour olive oil in a large skillet add garlic and saute until soft. Add the white wine and cook for 5 minutes. Add the clam juice, and clams, parsley, basil, sea salt, and pepper and cook for another 5 minutes. While cooking the sauce, boil the linguine in a large pot of boiling salted water. A few minutes before the linguine is done, add it to the sauce. If it is a little thick use some pasta water to get the right consistency. Put in warm bowls and top with a nice sprinkle of Pecorino cheese and a little parsley.
[...] nicholeati wrote a fantastic post today on “Recipe: Linguini w/ White Clam Sauce”Here’s ONLY a quick extract1/2 c good EVOO* 6 garlic cloves, minced 9.75 oz jar of baby clams* 1-1/2 c flat leaf parsley, chopped 6 basil leaves 16 oz clam juice* 1/2 c dry white wine* Sea salt and fresh ground pepper* 1 lb De Cecco Linguine* … [...]