Linguine with White Clam Sauce
Dress Up the Ordinary
This classic Italian dish is simply divine. Tender clams, garlic, white wine, and fresh herbs all come together in a light sauce made with our flavorful seafood stock.
3/4 pound linguine
1/4 cup olive oil
1 medium onion, diced
5 cloves garlic, minced
1/4 teaspoon red pepper flakes, or to taste
1/3 cup dry white wine
2 teaspoons Glace de Fruits de Mer Gold® (or 1 1/2 teaspoons Fumet de Poisson Gold®) dissolved in 1 cup hot water
3-4 dozen small clams, scrubbed
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
Cook the linguine in a large pot of salted boiling water.
While the pasta cooks, make the sauce. Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, and sauté until it's translucent, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 2 minutes.
Pour in the wine and the diluted Glace de Fruits de Mer Gold® and simmer until the liquid reduces slightly, about 3 minutes.
Add the clams, cover the pot, and cook for 5-6 minutes, just until the clams open. Discard any clams that do not open after 6 minutes.
Remove the pot from the heat and stir in the butter, parsley, and oregano.
Drain the pasta, transfer it to the pot with the sauce, and toss to combine. Serve in warmed shallow bowls.
You can make this recipe with canned clams instead of fresh ones. Use 2 6 1/2-ounce cans, drained, and add them at the same time you'd add the fresh clams. Simmer them in the sauce for 4-5 minutes before proceeding with the recipe.
Wine Pairing: Pinot Grigio