Linguine with White Clam Sauce
from The Black Dog Summer on the Vineyard Cookbook
by Joe Hall and Elaine Sullivan
More than a classic—just taste our version and you'll see why it will always be on The Black Dog menu! If you decide to add the chilis, be sure to wash your hands after mincing them—any contact with your eyes should be avoided.
28 littleneck clams, scrubbed
7 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 small hot chilis, minced (a tasty option)
1/2 cup dry white wine
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 to 1 1/2 pounds linguine
1 tablespoon salt freshly ground black pepper to taste
- Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
- Open 24 of the clams over a bowl with a sieve to strain the clam liquid. Save 4 clams for garnish. Set the strained liquid aside and chop the clams into a mince.
- Add the linguine to boiling water. The clam sauce should take the same length of time to cook as the linguine.
- Sauté minced garlic in the olive oil over high heat, being careful not to burn it. Add the minced chilis if you like a spicy sauce.
- Add the minced clams and sauté to heat through, then add the black pepper and white wine. Now add the reserved clam liquid.
- Open the last four clams without detaching the clams from their shells, and toss them into the sauce. (opening them helps the clams to cook quickly. See "How to Open Clams" on page 118.)
- Add the parsley and basil. Lower the heat to medium.
- When the linguine is al dente, drain it and toss it with about half of the sauce.
- Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
© 2000 by Joe Hall and Elaine Sullivan