How to Make the Perfect Linguine with White Clam Sauce: Recipe by Koji Cooks

LINGUINE WITH WHITE CLAM SAUCE

I prepare several clam sauces, and this one is a favorite due to its lighter nature compared to a roux-based sauce. It's slightly thinner than many restaurant versions and not as rich or heavy. While I make my own pasta, any imported Italian brands will work well.

WHITE CLAM SAUCE & LINGUINE - Recipe (serves 4)

1 pound of al dente cooked linguine, held at room temperature.

SAUCE

4 tablespoons sweet butter

1 cup of diced sweet onion.

1 pound of chopped clams ( I use frozen chopped clams) , drained reserving juice.

1/2 cup of dry white wine

2 tablespoons of minced garlic

1/2 teaspoon of chili flakes - optional

2 cups of clam juice + the reserved juice from the chopped clams

2 teaspoons soy sauce

1 teaspoon sea salt

30 grinds of fresh black pepper.

1 cup of heavy cream

1 cup of chopped Italian parsley

1/2 cup fresh grated parmesan cheese- optional

METHOD

Heat a large Dutch oven over medium heat, add butter and let it melt, then add the onion and sauté, stirring for 4 minutes. Add the clams and cook, stirring for 5 minutes. Pour in the wine and let it simmer for 3 minutes. Mix in the garlic, chili flakes, clam juice, reserved clam juice from the chopped clams, soy sauce, sea salt, and black pepper, and simmer, stirring for 8 minutes, to reduce slightly. Add the cream and parsley; it should be as thick as heavy cream. If not, let it reduce on medium heat for a few more minutes. Stir in the pasta and serve topped with grated Parmesan.