Linguine w/ White Clam Sauce Recipe

  • Linguine20111215 1680 10iplgx 0
Screen shot 2011 12 15 at 12.58.18 pm20111215 1680 5k5ezi 0
• 1/4 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• 4 to 6 cloves garlic, finely chopped
• 1 cup dry white wine
• 1 jar baby clams in clam juice
• 1 pound Durso’s Fresh Linguine Pasta
• 1/4 cup chopped parsley leaves
• Pinch of black pepper & coarse salt

Heat a large, deep skillet over medium
heat. Add oil, red pepper, and garlic, and
cook until garlic starts to brown. Lower heat and carefully add wine. Reduce wine 1 minute. Add clams with their juice and cook approximately 1 minute and remove from heat.

Meanwhile, bring 4 quarts of water to a boil and add Durso’s Fresh Linguine, stir gently, and cook for 2 minutes. Put sauce back on
medium heat, drain pasta, add it to skillet, and toss with sauce until pasta has absorbed some of the sauce and flavor. Add parsley, pepper and salt to taste.

Serves 2-3 people.

Pressed for time or not ready for the challenge? Pick up Durso’s ready-made White Clam Sauce, available in pint
containers ready to heat and serve over Durso’s Fresh Linguine Pasta. Serving a larger crowd? Durso’s Linguine with White Clam Sauce is available in catering trays ready to heat-and-serve, perfect for holiday catering.

Download the printable PDF of the recipe

Cook like a pro with this tasty holiday recipe from a family serious about food.

Download "linguine-white-clamsauce.pdf"