New York-Style Linguine with Clam Sauce
Unlike Manhattan clam chowder, which is a red version of the New England classic soup, New York-Style clam sauce is a white version of the typically tomato-based pasta sauce. Use the smallest clams you can find; tiny cockles if you can find them.
Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 12 oz. linguine
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 2 Tbsp. unsalted butter, divided
- ½ cup dry white wine
- 1 tsp. dried oregano
- 2 dozen cherrystone clams, rinsed and scrubbed
- ¼ cup coarsely chopped fresh flat-leaf parsley
- ½ tsp. freshly ground black pepper
- Cook pasta until al dente according to package directions. Reserve ½ cup pasta water; drain pasta. Set aside.
- While pasta cooks, heat oil over medium heat in a 5-quart saucepan. Add garlic, 1 tablespoon butter, wine, and oregano and bring to a boil; cook 2 minutes.
- Add clams; cover and simmer until clams open, about 10 minutes. If any clams have not opened, discard.
- Add pasta to clams and stir 1 minute. Remove from heat and stir in 1 tablespoon butter, parsley, black pepper, and reserved pasta water; stir to combine. Serve immediately.