Spaghetti with White Clam Sauce
This Italian classic is a favorite in New England, too, especially in places like Boston’s North End. It is simple to make but has a wonderful combination of flavors that really work well together.
- Servings Serves 4
- 4 dozen littleneck clams
- 45 ml* (3 tablespoons) extra-virgin olive oil
- 45 ml (3 tablespoons) butter
- 4 cloves garlic, minced
- 30 ml (2 tablespoons) chopped flat-leaf parsley
- 118 ml (½ cup) dry white wine
- Salt and pepper
*Recipe conversions by The Cook’s Cook
1. Rinse the clams well under cold running water. In a large stockpot, steam the clams in 2.5 cm (1 inch) of water until they open. When they’re cool enough to handle, remove the meat from all but a dozen clams and chop coarsely. Strain the broth from the pan and reserve.
2. In a large skillet, heat the oil and add the butter. Cook over low heat until the butter is melted. Sauté the garlic until it’s soft, about 3 minutes. Add the clam broth, parsley, and wine, and simmer for about 5 minutes. Add the clam meat and simmer for another 3 minutes.
3. Ladle over hot linguine or spaghetti and garnish each serving with 3 clams in the shell. Add salt and pepper to taste.