Linguine with White Clam Sauce from lauraanddave
Source: lauraanddave’s dad/old family recipe
1 lb. Linguine
1/2 cup extra virgin olive oil
5 cloves of garlic, minced
1 medium onion, minced
5 cans of clams, either 6 ounce or 8 ounce cans, don’t really matter
*Drain clams, SAVE juice and keep it separate
1/2 cup chopped parsley
1/2 cup white wine
Saute garlic and onions on low until transparent.
Pour the clam juice and the white wine in with the garlic oil, let it come to a simmer, and reduce just a bit.
When it’s been simmering for about 10 minutes, boil the linguine separately.
Right after you drain the pasta, add the clams, parsley, and some black pepper into the sauce.
Let the sauce come back to a light simmer but don’t let the clams boil – that makes them really tough (as I found out the hard way).
Put drained pasta in a bowl, add a bit of the sauce, and toss it to coat the pasta.
You can either top the pasta with all of the clam sauce, or set the sauce to the side and let everyone take as much or as little sauce as they want.