Italian Clams Linguini With White Sauce Recipe

Italian Clams Linguini With White Sauce Recipe is an Italian classic seafood recipe served on pasta. When we talk about white sauce that means the sauce is cooked without tomatoes. In Italian Clams Linguini With White Sauce Recipe video I will show you how to make world class linguini with white clam sauce. This dish will rival any Italian linguini with clam sauce you have had in any restaurant period. It’s an easy recipe to make and is a sure home run. This classic sauce should be made with the best quality extra virgin olive oil. Unlike it close cousin linguini with red clam sauce it is much lighter of a recipe. The spices in this recipe revolve around good olive oil, parsley, garlic, black pepper and white wine. To make this Italian recipe you need to use fresh clams that have been cleaned of any sand. The key to making this Italian recipe is to use fresh little Neck Clams

The flavor of this recipe comes from the olive oil, garlic, clams, and parsley. Serve this dish on fresh egg linguini, and you will love this recipe from the Bald Chef.

Italian White Clam Sauce With Linguini Ingredients

To make a great Italian White Clam Sauce With Linguini recipe you need to know what ingredients you need to use:

How To Cook Italian White Clam Sauce With Linguini

The first step in cooking Italian White Clam Sauce With Linguini is to add to a stock pot add 2 tablespoon Extra Virgin Olive Oil, bring the oil up to heat and add 2 tablespoons of crushed Garlic. Infuse the garlic flavor into the oil by cooking it for about 1 minute. Add to the oil 5 rounds of Black Pepper, and 1 Tablespoon Sea Salt. Then add 1 can of chopped Clams with the liquor and ¼ cup Italian Parsley. In Your large stock pot and add 1/2 cup of Italian Marsala Wine, bring to a boil, Add the 24 Little Neck Clams, and steam the Clams until they open. Prepare your 16 oz of fresh Egg Linguini pasta. Drain the Egg Linguini and top with the Italian White Clam Sauce. Then I like to add a pinch of Italian Parmesan cheese and a couple rounds of Black Peper. Though many Italians would say adding cheese to a Shellfish dish is wrong it still tastes great! Buon Appetito!

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