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  White Clam Sauce with Linguini



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1/4 cup olive oil
6 cloves garlic, chopped finely
1 bottle, 8 ounces, clam juice
1/2 cup white wine
1 pound clam meat, fresh or defrosted
1 cup flat-leaf parsley, chopped
1 pound linguini, cooked al dente
1 cup parmesan, shredded

Heat a large, heavy bottomed sauté pan over medium-high heat, add oil, then garlic. Stir
and turn heat to medium low. Stirring occasionally, sauté garlic until it turns a light golden color.
Add bottled clam juice, white wine and any juices from clam meat. Bring to a boil then
reduce heat to low and simmer until reduced by half.
After pasta is cooked and drained, turn heat up to medium and stir in clams. Simmer until
clams are tender, about 5 minutes.
Stir in parsley and serve over hot pasta, ladling on lots of broth. Top with cheese, and
freshly ground black pepper, if desired. Serve with crusty bread to sop up all the garlicky wine and
clam juices.

Copyright © 2008 Stefanie Samara Hamblen