Linguini with White Clam Sauce
I use this really good, quick, easy & delicious Linguini with White Clam Sauce recipe, that I make fresh, from scratch (not jarred), courtesy of the Saratoga Olive Oil Co. recipe page.
I have made some minor changes to suite my taste such as substituting a dry white wine with Smoke Eater Pinot Grigio as well as adding grating cheese at the end.
I also like to use Saratoga's basil olive oil for the recipe.
This dish pairs perfectly with Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy.
Enjoy!
Ingredients
1 lb linguini
1/4 cup of Basil Olive oil
4 garlic cloves, minced
1/2 cup Smoke Eater Pinot Grigio
1/4 tsp crushed red pepper
1/2 tsp Rosemary Sea Salt
1 bottle clam juice (8 oz)
2 cans minced clams, reserve liquid
30 little neck clams, scrubbed
1 cup parsley, roughly chopped
2 Tbsp fresh lemon juice
Grating Cheese
Instructions:
1- Cook linguini according to aldente stovetop directions.
2- In a large skillet, heat olive oil and sauté garlic for 2 minutes.
3- Stir in wine, crushed pepper, salt, clam juice and reserved liquid & cook for 5 minutes over medium heat.
4- Add little neck clams, cover and cook for 4-5 minutes.
IMPORTANT: Discard any unopened clams.
5- Turn off heat. Add minced clams, parsley and lemon juice to skillet & toss with pasta.
6-Drizzle with olive oil and grating cheese & serve.
