Linguine with White or Pink Clam Sauce

1. 1

   Scrub and wash clams under cold water.

2. 2

   If using fresh clams, place 2 dozen clams in pot with 1/4 cup water.

3. 3

   Cover and bring to a boil; simmer until shells open.

4. 4

   Remove clams (saving 1 cup of broth) and chop.

5. 5

   In a saucepan, saute garlic in olive oil.

6. 6

   When garlic begins to turn golden, add 1 dozen whole clams, along with the cup of clam broth and the white wine.

7. 7

   Cover, and continue cooking, checking occasionally until clams open.

8. 8

   Meanwhile, cook linguine in a large, deep pot in rapidly boiling salted water until al dente.

9. 9

   Drain linguine.

10. 10

    When all the clams are open, uncover the saucepan and add chopped fresh clams, or canned chopped clams (if using), oregano, and parsley.

11. 11

    Cook 1 minute, to heat through.

12. 12

    Return drained linguine to large pot over medium-high heat, and stir in the clam sauce.

13. 13

    Using a wooden spoon, toss together for 1 minute.

14. 14

    Remove from heat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.