Linguine with Chopped Clam Sauce
Serves 4
10 mins prep
15 mins cook
25 mins total
Get ready to twirl your fork — this is my "shortcut" technique for cooking restaurant-quality linguine with clam sauce at home. It's all about tender clams in a buttery white wine sauce, brightened with fresh lemon and plenty of garlic. And here's no need to fuss with clams in the shell, because this recipe delivers all the briny, garlicky flavors of the Italian classic using convenient shucked or canned clams.
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Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until al dente, about 8-10 minutes. Drain.
Meanwhile, put the olive oil and garlic in a skillet or saute pan large enough to hold the cooked pasta (I recommend one that's 12-inches diameter). Place over medium heat and cook the garlic until it's fragrant and just beginning to turn lightly golden, about 5 minutes, stirring occasionally.
Pour in the wine and turn the heat up to medium-high so the wine comes to a simmer. Cook 2-3 minutes, until the wine is slightly reduced.
Stir in the red pepper, clam juice, clams, and a big pinch of salt. Simmer 1-2 minutes (clams don't need much time to heat through, and could become tough if overcooked). Remove from the heat and add the drained linguine and butter cubes to the pan.
Quickly toss the pasta with tongs until the butter melts and the sauce coats the pasta. Season with more salt and pepper to taste. Sprinkle the parsley over the pasta, squeeze the lemon over and serve.
