Linguine with Clam Sauce (Linguine Con Vongole)

The white wine in this dish makes the difference between an okay sauce and an excellent sauce; do not substitute. Instead of using fresh clams, we often use canned clams. Chicken of the Sea has canned Baby Clams that works well because you get clam juice along with the clams. The Net weight is 10 oz.; drained weight is 5 oz. clams, plus 1/2 cup clam juice. We used 2 10-oz cans of whole baby clams including their juice. You may like a little more clam juice than what is in the cans. I like my linguine to soak in the juice to pick up its flavor.

1/4 cup olive oil
1/2 T. minced garlic
2 T. chopped fresh basil
2 T. diced scallions
1/2 cup dry white wine
1 cup (1 bottle) clam juice (or from 2 10-oz cans of whole baby clams)
25 littleneck clams, that have been cleaned of sand (or 2 10-oz cans of whole baby clams including their juice)
2 T. butter
a few red pepper flakes
salt and pepper, if needed
1 pound linguine, cooked al dente
Parmesan cheese, for serving

Saute the garlic, fresh basil and scallions briefly in the olive oil, about 3 minutes. Do not brown. Add the white wine and clam juice and heat to a boil. Add the cleaned clams, cover and steam until the clams open, about 6 - 8 minutes.

[If using canned clams, bring to a boil and simmer for 8 - 10 minutes to cook off the raw taste of the wine.]

Add the butter, red pepper flakes and salt and pepper to taste. Serve immediately over the hot cooked linguine with the Parmesan cheese on the side.

4 - 6 servings

This dish is best served in bowls so that the linguini can sit in the clam sauce and soak it up.