Linguine with White Clam Sauce

Linguine with White Clam Sauce


Linguine 1/2 lb.
Extra Virgin Olive Oil 1/3 cup
Garlic 5 cloves, minced
Anchovy Fillets 6
Dry White Wine 1 cup
Clams w/Juice 1 can (15 oz)
Lemon Zest 1
Salt & Pepper To taste
Parsley 2 tbsp.
Linguine with White Clam Sauce

Place a large pot of salted water over high heat.

Once water is boiling, add linguine, cook until slightly underdone, about 7 minutes, then drain.

In another large skillet over medium heat, add in the olive oil, garlic, and anchovies and cook until the anchovies have melted into the oil.

Add wine, then simmer for about 3 minutes.

Stir in clams (with juice) and lemon zest.

Add linguine to skillet and toss with sauce for about 4 minutes, or until pasta is al dente and has soaked in some of the sauce.

Add parsley, salt, pepper, enjoy.


5 min


11 min



No Comments

Leave a Reply