Thin Linguine With White Clam Sauce
|Linguine||1 Pound (Thin Or Regular)|
|Drained chopped clams/Three 10-ounce cans chopped clams, drained||3 Cup (48 tbs)|
|Clam juice||2 Cup (32 tbs) (See Note)|
|Olive oil||6 Tablespoon|
|Butter||3 Ounce (6 Tablespoons)|
|Garlic||4 Clove (20 gm), finely chopped|
|White wine||1⁄2 Cup (8 tbs)|
|Dried thyme||3⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Cherrystone clams||18 , well scrubbed|
|Grated parmesan cheese||1 Tablespoon|
Bring a large pot of water to the boil for the pasta.
Add salt and the linguine and cook for 6 to 8 minutes until al dente.
Drain well.Meanwhile, drain the chopped clams and measure and reserve the juices.
Add enough bottled clam juice to the chopped clam liquid to make 2 cups.
Heat the oil and butter in a large skillet or saucepan.
Add the garlic and cook gently for 1 minute.
Add the clam juice, wine, thyme and pepper.
Cook gently, uncovered, for 8 to 9 minutes until reduced by about one-quarter.
Stir in the clams and all but 1 tablespoon of the parsley and cook for about 1 minute.
Taste and add salt if desired. (Clam juice is quite salty, so none may be needed.) If using the optional garnish, put the clams in a saucepan with the wine.
Cover and steam for about 5 minutes until the clams open.
Discard any that do not open.
Remove the clams from the saucepan and pour 1/4 cup of the cooking liquid into the sauce, taking care to leave any sediment in the saucepan.
Add the sauce to the hot pasta and toss gently but thoroughly.
Turn the pasta into a large serving bowl or shallow individual bowls.
Garnish with the whole steamed clams and sprinkle with the remaining tablespoon of parsley.
Pass the Parmesan at the table.