Food & Drink

September 19, 2013

South Florida Food and Wine Weekend Kitchen: Linguine & White Clam Sauce Recipe

Pasta is my weakness. It’s something I just cannot have in my pantry; I hear it calling my name and give into it every single time. So every now and then I breakdown and make my indulgence worth every bite, and this weekend it’s one of my favorites, Linguine & White Clam Sauce. This recipe is so easy, and so impressive you’ll wonder why you don’t do it more often.

linguini & white clam sauce

Serves 4-6, (depending on portion size)
  • 1 pound linguine
  • 1/2 cup olive oil
  • 6 cloves garlic, sliced thin
  • 1/2 cup dry white wine
  • 3 dozen littleneck clams
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 – 1 teaspoon (or more depending on your heat index) red-pepper flakes
  • 2 tablespoons chopped fresh parsley
  • Fresh basil for garnish


1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.

2. Heat 1/2 cup of the olive oil in a saucepan over medium-high heat. Add the garlic and cook until translucent, about 2 minutes. Add the wine and allow it to cook down, about 1 minute. Add the clams, and season with salt, pepper and red pepper flakes. Cover sauce pan and cook until clams open, 8-10 minutes. (discard any clams that did not open). Remove from the heat. Add parsley. Drain the pasta place in serving bowl, add clams and clam sauce, toss gently to incorporate ingredients. Garnish and serve immediately.

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by SFLFoodandWine Editor



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  1. SFLFoodandWine Editor

    @joan lol! yeah, over here too!

  2. Licking my chops over here.

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