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    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

    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!

    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

    • 13 oz (360 g) linguine
    • 3 Lb (1.35 Kg) live clams
    • 2 cloves of garlic
    • ½ 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

    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

    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 LINGUINE with garlic and fresh parsley

    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.

    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

    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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    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

     

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    PRINTABLE VERSION

    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley
     
    Print
    Prep time
    30 mins
    Total time
    30 mins
     
    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!
    Author: Filippo Trapella - philosokitchen.com
    Serves: 4
    Ingredients
    • 13 oz (360 g) linguine
    • 3 Lb (1.35 Kg) live clams
    • 2 cloves of garlic
    • ½ 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
    Instructions
    1. 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.
    2. 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.
    3. 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!
    3.5.3226

    WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

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    Reader Interactions

    Comments

    1. Valentina | The Baking Fairy says

      January 13, 2017 at 8:20 pm

      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!

      Reply
      • Filippo Trapella says

        January 13, 2017 at 8:26 pm

        Thank you valentina!
        I love lemon peels paired with fish, let me know if you'll like it as well!

        Reply
    2. Steve says

      June 10, 2018 at 3:01 pm

      Sounds easy and delicious, will make it soon Thanks

      Reply
      • Filippo Trapella says

        June 11, 2018 at 8:33 am

        Thanks Steve 🙂

        Reply
    3. LINO A GIOVANNETTI says

      August 28, 2018 at 6:46 pm

      I like the recipe the thing I changed is olive oil not ex vergin !

      Reply
      • Filippo Trapella says

        August 28, 2018 at 6:58 pm

        I'm glad you liked it, Lino!

        Happy cooking 🙂

        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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