Do you have a great recipe for linguine and white clam sauce?

Question

I can't find a great recipe.

Answer 1

Very yummy & easy, too!
Linguini with clam sauce

8 oz. linguini
5 cloves garlic, minced
1/4 c. olive oil
Parmesan cheese
1 tsp. black pepper
1 tsp. basil
3 cans clams
3/4 c. clam broth
1/2 c. dry white wine
1 tsp. oregano

Saute garlic in oil until golden. Add drained clams, cook over low heat and add drained broth and remaining ingredients. Prepare linguini. Pour sauce over and top with cheese.

Answer 2

LINGUINE WITH WHITE CLAM SAUCE

2 doz. clams, chopped
1/4 c. olive oil
1 or 2 cloves garlic, minced
3/4 c. chopped parsley
2 tbsp. white wine
1 tsp. basil
2 lbs. linguine

Open clams reserving juice. In a medium saucepan over medium high heat, heat oil and cook garlic until tender. Stir in reserved clam juice and remaining ingredients except clams. Simmer 10 minutes.

Meanwhile, cook linguine until al dente. Stir in chopped clams, cook just until clams are heated through. Pour sauce over drained pasta.

Answer 3

Linguini White Clam Sauce
If the idea of shelling more than a dozen clams doesn't appeal to you, ask them to shell them for you at your favorite fish market. Just make sure they pack them with their juices when they give them to you.

Serves 4

3/4 cup of olive oil
4 cloves of Garlic chopped
1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
1 pound of linguini
2 Tablespoons chopped parsley

1. Heat olive oil in large saute pan over medium heat.
2. Add garlic, cook until lightly browned.
3. Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5. Cook uncovered over high heat until Al dente.
6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7. Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.

Answer 4

Linguine and White Clam Sauce

Coarse salt
1 pound linguine
2 tablespoons olive oil
2 cloves garlic minced
1 small dried chili pepper or dried hot red pepper
1-1/2 to 2 lb. littleneck clams, scrubbed
1 cup dry white wine (any kind will do)
2 tablespoon coarsely chopped fresh flat leaf parsley (must be fresh)
plus whole leaves for garnish
Juice of one lemon
3 tablespoon unsalted butter
Freshly ground black pepper
1 cup pasta water used to cook linguine

Preparation:

Cook linguine for 7 minutes. Drain...and reserve 1 cup of pasta water.
Heat oil in a large skillet over medium heat. Add garlic and hot pepper and simmer till garlic is golden, about 2 minutes. Add whole raw clams, in their shells, and white wine and raise heat to High. Bring to a boil reduce heat to maintain a simmer; cover and cook shaking occasionally, 2-3 minutes until clams just open. (Not longer) Stir in parsley. Transfer to a bowl and set aside.
Return skillet to medium-high heat. Add reserved pasta water and lemon juice. Reduce liquid until slightly thickened about 2 minutes. Remove from heat and whisk in butter. Add clam mixture and Linguine. Cook over med-low heat until heated through...2-3 minutes. Season with salt and pepper; garnish with parsley.