Peep's Linguine and White Clam Sauce

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Peep's Linguine and White Clam Sauce


Little Neck clams or Tiny baby clams in shells (these are so small you buy them by the lb., I would say they are about the size of a quarter and worth looking for; picture below)
OR 3 (6 1/2 oz) cans minced clams with liquid
OR cleaned clams (out of shells) with clam juice (you may need to add some clam juice if there isn't enough included with the cleaned clams)
(Bottled Clam juice if necessary)
Olive oil - 1/2 cup
Fresh garlic - 4 cloves minced fine or grated
Fresh parsley - 1/2 cup minced fine
Ground hot pepper flakes - to taste
Salt - to taste
Ground black pepper - to taste
Lemon juice - splash - to taste
Dry white wine - your favorite - splash - to taste

1 lb. linguine - cooked in salted water then drained
Fresh Grated Romano and Parmesan cheeses


If using clams in shells: Scrub clam shells thoroughly. Heat pot over medium heat. Place oil in pot. Add garlic and cook just till fragrant. Place clams and all other ingredients except linguini and cheese in a pot. Bring to a boil lower heat, cover and cook just till clam shells open. (Do not over cook or clams become rubbery). Each person serves themselves and pulls clams out of shells.


If using canned or cleaned clams: Heat pan over medium heat. Place oil in pan. Add garlic and cook just till fragrant. Place clams, clam juice and all other ingredients except linguini and cheese in a pan. Heat over medium heat just till hot. (Do not over cook or clams become rubbery)

Place cooked linguine in pan with sauce and toss well. Add cheese to each serving.


clamsauce-1.jpg


Tiny baby clams

tiny_baby_clam_shell.jpg
 
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