Our Poppa was the hit of family get togethers when he made this dish. The key to a good Linguini and Clam Sauce is to use fresh clams and to finish off the pasta by cooking in the sauce. The mouth-watering fragrance of this dish is forever ingrained in our minds. Pass the plates and parmesan cheese and let the feast begin.
1 lb. of linguini
9 dozen little neck or cherrystone clams (scrubbed and cleaned well)
5 cloves of garlic
1 tablespoon of dried oregano (crush with your fingers to release volatile oils)
A pinch of crushed red pepper
1/2 cup olive oil
1 cup dry white wine
1/2 cup chicken broth
Juice of one lemon
1/2 cup chopped fresh parsley
2 tablespoons butter
Grated black pepper to taste
Grated parmesan to taste
1. Prepare water for pasta as instructed on package. Cook pasta for 8 minutes.
2. In the meantime, heat the olive oil in a large saucepan.
3. Add the chopped garlic and saute until just starting to turn golden.
4. Add the crushed red pepper and oregano, cook for 30 seconds more.
5. Add the wine and reduce by half.
6. Add the chicken broth and lemon juice bring to a boil and add the clams.
7. Once the clams open remove from the saucepan and cool, reserve 60 whole clams and scoop out remaining clams keeping all juices, clean out any green color and chop by hand. Set aside.
8. Cook broth for 10 minutes more.
9. Return the chopped clams and clams in their shell and cook for 3 minutes, now add the partially boiled pasta and butter cook for 3 more minutes.
10. Add the parsley and black pepper toss gently and heat for one minute more.
11. Serve with plenty of grated parmesan cheese.