Linguine with Fresh Clam Sauce

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Not all clam sauces are created equally. On almost every menu in Italy you will find pasta with clam sauce.  A true clam sauce uses fresh clams. This clam sauce recipe courtesy of Saltbox Farm is fresh, delicious, and less salty than the clam sauces you buy in a can. Pair your clam sauce with a fresh linguine and you experience the taste of the Amalfi Coast. Buon Appetito!

Homemade Pasta with Fresh Clam Sauce, topped with Fish roe

A taste of the Amalfi Coast; clam sauce with fresh clams

Homemade Pasta with Fresh Clam Sauce, topped with Fish roe

Homemade Pasta with Fresh Clam Sauce, topped with Fish roe

Homemade Pasta with Fresh Clam Sauce

Another shot of Homemade Pasta with Fresh Clam Sauce. The fish roe gives it a salty finish.

 

Fresh Clam Sauce
Author: 
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Clam sauce using fresh clams is much better than canned!
Ingredients
  • 3 lbs clams
  • 1 cup white wine
  • 1 or 2 cloves of garlic
  • ¼ cup of chopped parsley
  • chili flakes
  • 2 to 3 tablespoons of olive oil or butter
Instructions
  1. Soak clams in cold water with a couple of tablespoons of cornmeal or flour for about an hour or more. This will purge them of sand Remove and rinse well.
  2. Sweat garlic, half of parsley in pan with olive oil over gentle heat for 1 minute or 2. Add clams and coat in oil and cook for a minute or so. Add wine and cook for a minute. Cover and steam clams until they are opened. Add pasta and toss. Finish off heat with good extra virgin olive oil and fresh parsley and perhaps a squeeze of lemon.

 

 

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