1 cup clam juice or chicken stock. Extend the sauce for larger portions by adding in one half cup of chicken broth. Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. 1 large pinch crushed red pepper flakes. Stir in half the parsley.

No shucking and no sacrificing flavor. Cook and toss until the pasta is coated with the sauce. Use some long tongs these silicone tipped tongs work great because they grip the pasta and transfer the linguine directly from the pot to the pan with the white clam sauce to simmer for a few minutes until the pasta finishes cooking don t worry about draining and rinsing the pasta the starch. The canned clams make this clam sauce so easy without sacrificing flavor and they are very affordable. Lemon pepper linguine is especially tasty.

Meanwhile shuck the clams. 1 cup dry white wine. When the linguine is al dente and the sauce is reduced add the pasta directly to the sauce. 5 dozen littleneck clams scrubbed under cold running water. Linguine with white clam sauce is a perfect meal for any weeknight and so easy for a dinner party.

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In a large skillet saute the garlic in the olive oil. Serve pasta topped with a drizzle of olive oil if desired and the remaining parsley. If needed add 1 4 cup reserved pasta water. Cook for 10 minutes. Canned clams provide great flavor and are so easy to use.

Cook until liquid is reduced by half. 1 4 cup chopped. Meanwhile add linguine to pasta water. Cook stirring occasionally until onion is soft 5 to 7 minutes. 9 cloves garlic smashed.

1 pound linguini slightly undercooked about 6 to 7 minutes. Try it over any kind of pasta. Meanwhile heat extra virgin olive oil in a large pot over medium high heat. This is an easy inexpensive white clam sauce. By this point your linguine should be just shy of the al dente stage still a little chewy.

1 can 15 ounces fancy whole baby clams. When all the clams are out increase heat to high and add 1 2 cup of the parsley. 1 cup white wine. Add onion garlic and red pepper flakes. Add the liquid from the clams parsley white wine basil and salt and stir well.

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Add the liquid from the clams parsley white wine basil and salt and stir well. 1 can 15 ounces fancy whole baby clams. 1 pound linguini slightly undercooked about 6 to 7 minutes. Cook until liquid is reduced by half. In a large skillet saute the garlic in the olive oil.

Add onion garlic and red pepper flakes. Meanwhile shuck the clams. No shucking and no sacrificing flavor. 1 cup clam juice or chicken stock.