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Linguine alle Vongole (Version 2) Linguini with White Clam Sauce

Chef's notes

This sauce is made with fresh shucked little neck clams and every drop of the juices they release. Fresh clams are readily available most of the year in grocery stores. Many clam sauce recipes are prepared by steaming live clams sometime during the cooking of the sauce. Perhaps a convenient alternative, but the clams are at risk of being overcooked and toughened.

Shucking smaller clams are quick and easy especially after the first few. I recommend you visit one of the many instructional websites with illustrations and/or pictures on the best and safest ways to shuck the clams. Remember to shuck them over a bowl. You want to capture all of their juices.

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Linguine alle Vongole (Version 2) Linguini with White Clam Sauce

Ingredients

Pete's garlic oil

1/2 cup of olive oil, 6 garlic cloves, 1/2 teaspoon red pepper flakes, and 1 teaspoon of Tuscany seasoning

Additional Ingredients

3 dozen live little neck clams
2 tablespoon thinly sliced scallions
1/4 cup dry white wine
3 tablespoons chopped flat Italian parsley
2 tablespoons unsalted butter
1 pound linguine cooked al dente
Parmigiana cheese
salt and pepper

Instructions

Make Pete's garlic oil earlier with proportions to the left. Place olive oil, garlic cloves cored and cut lengthwise, pepper flakes and Tuscany seasons. Place on medium heat to a simmer, lower to keep a slow simmer. Garlic will nicely brown and soften in 2 to 3 hours.
Shuck clams over a bowl and capture all of their juices. Transfer the clams to another bowl but first dip them in the liquid to release any debris. Pour the remaining clam liquid into the new bowl through a fine strainer. Refrigerate until needed.
Pour the oil from Pete's garlic oil into a pan large enough to comfortably hold all of the sauce and cooked linguine. Sautee the scallions until they are translucent. Add the wine and clam juice. Simmer for about 2 minutes. Add the clams, the rest of the contents of Pete's garlic oil (garlic, spices and oil), butter and parsley.
When the butter is melted stir all contents then combine the cooked linguini. Add grated cheese to taste (about 1/2 cup). Adjust for salt and pepper and serve.

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