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Chef Don's
Favorite Cape Cod Seafood Recipes
Linguine with Clam Sauce
Serves 4
1 lb. Linguine
4 doz. Littleneck Clams
2 cloves Garlic, sliced thin
½ cup White wine
2 oz. Onion, minced
1 tsp. Crushed Red Pepper
2 Tbsp. Parsley, chopped
1 tsp. Fresh Basil, chopped
2 Tbsp. Olive Oil
Salt and Pepper to taste
In a large pot combine the clams and white wine and
bring to a boil. Cover and steam the clams over moderately high heat
about 5 to 10 minutes, checking them after 5 minutes and transferring
them as they open to a bowl. Discard any clams that do not open after
10 minutes. Remove pot from heat and reserve the cooking liquid.
In another large pot bring at least 4 quarts salted water to a boil and
cook the linguine until al dente, stirring occasionally. Drain linguine
in a colander and run under cold water to stop the cooking process. Set
aside 12 clams and keep warm. Remove the rest of the clams from the
shell. Finely chop 1/2 of the removed clams. Heat the oil in a
sauté pan and add the onion. Sauté until opaque. Add the
garlic and the red pepper and sauté for 2 minutes. Add the
reserved cooking liquid and bring to a boil. Add the chopped clams and
cook for 2 minutes. Add the parsley, basil, loose clams and linguine
and stir together. Season with salt and pepper and place into serving
bowls. Add 3 of the clams with shells to each bowl, garnish with
parsley and serve.
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