White clam sauce linguine is a classic Italian! This sauce is very simple but needs prime quality ingredients; the more the shellfish are fresh, the more the clam sauce will be tasty! Personally, I love to add a teaspoon of grated lemon peel combined with minced parsley just before serving; a sweet and sour taste that pairs greatly with the salty flavor of the clams!
- 13 oz (360 g) linguine
- 3 Lb (1.35 Kg) live clams
- 2 cloves of garlic
- 1/2 cup (125 ml) white wine
- 1 tsp organic lemon peel, grated
- 4 tbsp extra virgin olive oil
- 1 tbsp fresh parsley, minced
- 1 sprinkle black pepper
- 8.5 tbsp coarse salt
HOW TO SOAK CLAMS
First, check if the clams are live and discard any broken shell. After that, pour the clams along with 4 qt of cold water and 4 tbsp of coarse salt. Finally, place in the bottom part of the fridge for at least 3 hours. Don’t cover the bowl; otherwise, the clams can’t breathe.
Now, Raise the clams with your hands discarding any trace of sand. Rinse the shellfish and place into cold pure water.
WHITE CLAM SAUCE
Pour the olive oil in a pan big enough to toss linguine once cooked. Place the pan over medium heat; when the oil is hot but not smoking, saute the garlic. Meanwhile, raise the clams and place in a colander. When the garlic is medium golden, increase the flame and pour the clams. Saute for a minute, then baste with the white wine. Saute for a couple of minutes more, then cover and cook until the shells will be opened. It’s critical do not overcook the clams.
Now, raise the clams, discard all the shell still closed, and keep warm in a covered bowl. Eventually, sift the white clam sauce with a sieve lined with cheesecloth.
LINGUINE WITH CLAM SAUCE
Cook the linguine in boiling water along with 4.5 tbsp of coarse salt, then raise very “al dente”. Now, saute the pasta into the clam sauce, stirring continuously until the sauce will be thick but still creamy. Finally, add the clams, and minced parsley, and grated lemon peels. Toss linguine one time more far from the heat, then serve very hot completing with a sprinkle of black pepper!
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- 13 oz (360 g) linguine
- 3 Lb (1.35 Kg) live clams
- 2 cloves of garlic
- 1/2 cup (125 ml) white wine
- 1 tsp organic lemon peel, grated
- 4 tbsp extra virgin olive oil
- 1 tbsp fresh parsley, minced
- 1 sprinkle black pepper
- 8.5 tbsp coarse salt
- HOW TO SOAK CLAMS
First, check if the clams are live and discard any broken shell. After that, pour the clams along with 4 qt of cold water and 4 tbsp of coarse salt. Finally, place in the bottom part of the fridge for at least 3 hours. Don’t cover the bowl; otherwise, the clams can’t breathe.
Now, Raise the clams with your hands discarding any trace of sand. Rinse the shellfish and place into cold pure water. - WHITE CLAM SAUCE
Pour the olive oil in a pan big enough to toss linguine once cooked. Place the pan over medium heat; when the oil is hot but not smoking, saute the garlic. Meanwhile, raise the clams and place in a colander. When the garlic is medium golden, increase the flame and pour the clams. Saute for a minute, then baste with the white wine. Saute for a couple of minutes more, then cover and cook until the shells will be opened. It’s critical do not overcook the clams.
Now, raise the clams, discard all the shell still closed, and keep warm in a covered bowl. Eventually, sift the white clam sauce with a sieve lined with cheesecloth. - LINGUINE WITH CLAM SAUCE
Cook the linguine in boiling water along with 4.5 tbsp of coarse salt, then raise very “al dente”. Now, saute the pasta into the clam sauce, stirring continuously until the sauce will be thick but still creamy. Finally, add the clams, and minced parsley, and grated lemon peels. Toss linguine one time more far from the heat, then serve very hot completing with a sprinkle of black pepper!
What a gorgeous dish! I love clam linguine but I have never added lemon zest before… I’ll have to try next time. Thanks for the great tip!
Thank you valentina!
I love lemon peels paired with fish, let me know if you’ll like it as well!