Linguine with white or red clam sauce were also staples in our home. Clams of every size and variety were always available and relatively inexpensive.
White clam sauce recipes didn’t vary very much among families. Some might add thin sliced scallions or finish the dish with butter but the essence of the dish remained fairly standard and with relatively simple ingredients. This sauce is light yet incredible flavorful; preparations and cooking times are quick and easy.
This dish is best made with small clams noted for their delicate taste and tenderness. However, if overcooked, they quickly become tough. The secret of this dish is timing. Linguini is placed in boiling salted water just prior to preparing the sauce. Once pasta is cooked al dente, the clams should be about ready to steam open in the clam sauce.
Although my recipe calls for Peter’s garlic oil for milder garlic flavors, you can use chopped or minced garlic sautéed in plain olive oil and add pinch of red pepper flakes.
Pete’s garlic oil
Other Ingredients
Note: begin cooking the pasta before assembling the clam sauce. No delays will help ensure the sauce and delicate clams aren’t overcooked. Have all prep work completed, including ingredients measured ahead and the pasta colander and serving plate ready.