Linguini with White Clam Sauce

I don’t think that there is anything more quintessential ‘coastal’ like fresh clams right out of the bay. If you have clammers on a bay… you’ve got coastal living. Here on long island, I find the best clams come from the Great South Bay region. The Great South Bay runs from Babylon to Brookhaven and all along the way there at markets carrying clams.

So this recipe calls for about two dozen clams chopped up. This would be about two of three cans of clams to those of you who may not have access to fresh local clams.

  •  2 cans clams, minced or chopped, with liquid (2 dozen fresh clams)
  • 1 lb. linguine, cooked al dente
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 3 or 4 garlic cloves, minced
  • 1/2 c. white wine
  • 1 tbsp. parsley flakes
  • 1 tsp. oregano
  • 1 tsp. sweet basil
  • Seal salt and pepper

Heat oil in skillet and simmer with onion and garlic until golden. Add clams, wine and seasonings, and simmer 5 minutes. Pour sauce over cooked linguine. Now, I don’t really drain or rinse off the linguini before putting to sauce on. I think that the more starch you leave on the pasta the Life doesn’t get much simpler… but…

I tend to whisk in a two or three table spoons of fresh grated Romano cheese. Nothing says Italian like fresh grated Romano.

If you have the option of getting fresh clams, pick up an extra dozen. Steam these clams open. Then use these clams to ring the serving bowls, and the linguini. Then, pour the sauce over the pasta. Nothing says Long Island like fresh steamed Clams.

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