Ingredients
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1
-
3
-
1/3
-
2
-
1/2
-
1/4 - 1/2
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1/2
-
1/4
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Special White Clam Sauce, This is not a regular white clam sauce Italian cookbook author Marcella Hazan adds butter and Parmesan to this famous clam sauce, a combination rarely used in other Italian clam dishes The result is sensational!, I followed the recipe as written… Perfect!!! I served it over ½ lb of linguine with a little freshly grated parmesan and parsley on top Perfect for DH and I Over the top good!, This recipe is the ultimate clam sauce I do omit the butter, but other than that I make the recipe as written This truly is a restaurant quality (or, I think better) meal Thank you Grace Lynn for sharing the recipe
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Steps
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1
Done
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Reserve Clam Juice and Strain It Through a Fine Sieve. |
|
2
Done
|
in a Medium Sauce Pan, Combine 2 Tablespoons of the Olive Oil and the Shallots. |
|
3
Done
|
Place Over Moderate Heat and Saute, Stirring Frequently, Until the Shallots Are Translucent, About 5 Minutes. |
|
4
Done
|
Stir in the Garlic, Oregano, and 1/4 Teaspoon of the Red Pepper Flakes and Saute For 2 Minutes. |
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5
Done
|
Pour in the Wine and Bring to a Boil Over Moderate Heat. |
|
6
Done
|
Cook Until Reduced by Half, 3 to 5 Minutes. |
|
7
Done
|
Add the Reserved Clam Juice and Boil Over Moderate Heat Until Reduced by About One-Third, 3 to 5 Minutes. |
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8
Done
|
Taste and Add 1/4 Teaspoon More Red Pepper Flakes, If You Like. |
|
9
Done
|
Reduce the Heat to Low, Stir in the Clams, and Cook For 2 Minutes. |
|
10
Done
|
Remove the Sauce from the Heat and Stir in 1/4 Cup of the Parsley and 1/4 Cup of the Grated Parmesan. |
|
11
Done
|
Stir in the Butter Until It Melts. |
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12
Done
|
Pour Sauce Over Cooked Linguine and Toss. |
|
13
Done
|
Sprinkle With Additional Parsley and Parmesan Cheese and Serve Right Away. |
