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cherrystone clams clove garlic olive oil clam broth white wine oregano linguine parsley Italian tomatoes
Viewed: 20 - Published at: 9 months agoIngredients
- 3 dozen cherrystone clams, or 1 dozen cherrystone clams plus two 6 1/2-ounce cans chopped clams (no preservatives added)
- 1 clove garlic, peeled and crushed
- 1 cup olive oil
- 1 cup reserved clam broth (see step 1, below) or 1 cup bottled clam juice
- 1/4 cup dry white wine
- Pinch dried oregano
- 1 pound linguine
- 10 sprigs parsley (leaves only), chopped
- 1 14-ounce can Italian tomatoes, drained and lightly hand-crushed (optional: for pink clam sauce only)
Method
- Scrub and wash clams under cold water.
- If using fresh clams, place 2 dozen clams in pot with 1/4 cup water.
- Cover and bring to a boil; simmer until shells open.
- Remove clams (saving 1 cup of broth) and chop.
- In a saucepan, saute garlic in olive oil.
- When garlic begins to turn golden, add 1 dozen whole clams, along with the cup of clam broth and the white wine.
- Cover, and continue cooking, checking occasionally until clams open.
- Meanwhile, cook linguine in a large, deep pot in rapidly boiling salted water until al dente.
- Drain linguine.
- When all the clams are open, uncover the saucepan and add chopped fresh clams, or canned chopped clams (if using), oregano, and parsley.
- Cook 1 minute, to heat through.
- Return drained linguine to large pot over medium-high heat, and stir in the clam sauce.
- Using a wooden spoon, toss together for 1 minute.
- Remove from heat and serve immediately.
