Linguini with White Clam Sauce by Chef Charles Knight
Linguini with White Clam Sauce by Chef Charles Knight
Linguini with White Clam Sauce by Chef Charles Knight
Linguini with White Clam Sauce by Chef Charles Knight

Linguini with White Clam Sauce by Chef Charles Knight

Regular price
$0.00
Sale price
$0.00
Shipping calculated at checkout.

Linguini with White Clam Sauce - By Chef Charles Knight

EQUIPMENT: Chef Knife, Rotary Food Cutter, large sauté skillet

SERVES 4 –TIME 30 Minutes

INGREDIENTS:

  • ¼ cup extra-pure golden olive oil
  • 2 tablespoons unsalted butter
  • ½ onion, chopped #2 cutting cone
  • 6 to 8 cloves garlic, sliced thin #1 cutting cone
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon red pepper flakes
  • 1 tablespoon anchovy paste, or 3 or 4 anchovies, chopped fine
  • 1 cup Chardonnay or dry white wine
  • 6 cans 6.5 ounces clams in juice
  • 1 tablespoon lemon or lime juice (I use lemon or lime zest about 1 teaspoon)
  • 1 teaspoon garlic salt (optional)
  • 9 ounces precooked linguini pasta (I use pre-cooked Buitoni - excellent)
  • ¼ parmesan cheese, grated #1 cutting cone
  • 3 or 4 tablespoons fresh basil, julienne
  • Italian garlic bread, for mopping

The key to this recipe is LOW and SLOW. You don’t want to brown OR BURN the onions, garlic and herbs.

Heat a large sauté skillet over medium-low heat 250°F (120°C). Add the olive oil and butter. When the butter has meted completely add the onions and garlic and cook until translucent (cooked through), about 5 to 7 minutes.

Add the fresh basil, parsley, thyme, red pepper flakes and anchovies. Stir to combine. Add the wine and cook slowly until the alcohol cooks off, about 1 to 2 minutes.

Add the clams and juice from the can, lemon or lime juice and garlic salt (optional). Bring to a simmer and cook 3 to 5 minutes.

Add the pre-cooked pasta to the skillet. Allow to cook 5 to 7 minutes, until the pasta is al dente and has absorbed the sauce. Toss lightly.

TO SERVE: place Linguini and Clam Sauce in bowls, spoon sauce over pasta. Top with grated cheese and fresh chopped basil and serve with garlic bread for mopping up sauce.