Linguinewith Whiteor Pink
SERVES4 AS A MAIN COURSE ●SERVES 6 AS A PASTA COURSE
3 dozen cherrystone clams, or 1dozen
cherrystone clams plus two (6 ½-ounce) cans
chopped clams (no preservatives added)
1 clove garlic, peeled and crushed
1 cup olive oil
1 cup reserved clam broth (see step 1,
below) or 1 cup bottled clam juice
¼ cup dry white wine
Pinch dried orégano
1 pound linguine
10 sprigs parsley (leaves only), chopped
1 (14-ounce) can Italian tomatoes, drained and
lightlyhand-crushed (optional: for pink
clam sauce only)
1. Scrub and wash clamsunder cold water. If using freshclams, place 2 dozen clams in pot with ¼ cup water. Coverand bring to a boil; simmer until shells open. Remove clams (saving 1 cup ofbroth) and chop.
2. In a saucepan, sauté garlic in olive oil. When garlic begins toturn golden, add 1 dozen whole clams, along with the cup of clam broth and thewhite wine. Cover, and continue cooking, checking occasionally until clams open.
3. Meanwhile, cook linguine in a large, deep pot in rapidly boilingsalted water until al dente. Drain linguine.
4. When all the clams are open, uncover the saucepan and add choppedfresh clams, or canned chopped clams (if using), oregano, and parsley. Cook 1minute, to heat through.
5. Return drained linguine to large pot over medium-high heat, and stirin the clam sauce. Using a wooden spoon, toss together for 1 minute. Remove fromheat and serve immediately.,
Note: if pink clam sauce (marechiare) is desired, add tomatoesduring step 2 when the clams are added.
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