White Clam Sauce with Linguine

Beltone New England has brought in Chefs Rocco Andreozzi and Michael Andreozzi, President and CEO of Beltone New England, to make White Clam Sauce with Linguine.

INGREDIENTS:

  • ¾ cup Extra Virgin Olive Oil
  • ½ stick unsalted butter
  • 8 shallots – chopped
  • 10 cloves garlic – minced
  • 2 cups dry white wine
  • 2 cans whole baby clams, 10 oz.
  • 1 tbsp dry basil
  • 4 tbsp fresh parsley – minced
  • 8 fresh basil leaves – chopped
  • 35 fresh little necks
  • 1/4 tsp red pepper flakes
  • 1 lb. linguine fini

DIRECTIONS:

  • Heat shallots and garlic very gently in olive oil and butter until light golden brown.
  • In another pan, steam little necks with wine until clams open.
  • Pour the juice of clams and wine in pan with oil.
  • Add 2 cans of clams with juice to pan.
  • Raise heat to reduce sauce.
  • Set aside 15 clams for garnish, cut meat in small pieces from remainder of clams. Add into sauce.
  • Cook linguine pasta until al dente.
  • Drain pasta and put in large serving bowl.
  • Pour sauce over pasta.
  • Add parsley and basil and garnish dish with extra clams previously set aside.

*In Italy you are forbidden to use grated cheese on this dish because it might mar the subtle taste of the clams.

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