Linguine With White Clam Sauce

1. 1

   Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams open (5 to 10 minutes). Remove clams from shells and set aside (save a few clams in shells for garnish). Strain clam broth thru a piece of dampened cheesecloth or muslim, reserve broth.

2. 2

   Cook pasta in a large kettle of boiling salted (sea salt prefered) water until al dente, drain well.

3. 3

   While pasta cooks, place butter and olive oil in a wide frying pan over medium heat. When butter is melted, mix in garlic,wine and strained clam broth. Bring to a boil stirring occasionally and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste and stir in parsley.

4. 4

   Arrange pasta in a warm serving platter. Spoon hot sauce over pasta. Garnish with reserved shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.