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Video:Linguine with Clam Sauce

with Michele Manfredi

Linguine with clam sauce is an Italian-American favorite, and as you'll see, it's an easy and fairly quick dish to put together.See Transcript

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Transcript:Linguine with Clam Sauce

Hello, I'm Michele Manfredi for About.com Food. Today I'd like to show you how to make an Italian-American classic, linguine with clam sauce. For something that's considered fancy, this is actually a really easy pasta sauce recipe to make.

Make the Clam Sauce

OK, for clams, I have two 9oz. glass jars of baby clams with the juice. I also have a pound and a half of small little neck clams. Make sure your clams are rinsed well, drained and reserve them until needed. This is a 2-pot operation, one for the pasta and one for the sauce. Salt your pasta water well and bring it to a boil and while that's happening, we will start our sauce.

I'm going to take 4 cloves of minced garlic and a tablespoon of olive oil, I'm going to put those in a cold pan and then turn the heat on medium. This is a lot safer and this way you won't accidentally burn your garlic. As soon as it begins to sizzle, you'll want to have a 1/2-cup of white wine ready. As soon as it's golden in color, quickly toss in your white wine, this will stop the browning process; bring the wine to a boil. At this point, I'm going to pour in an 8oz. bottle of clam juice and then we are going to add 1 whole anchovy fillet. This will be our secret ingredient, it adds a saltiness and depth of flavor that's really important, and don't worry, it will dissolve as it cooks.

I'm also going to add a pinch of red pepper flakes, I like it spicy, and then I'm going to add my 2 jars of clams. We are also going to add 1 pint of heavy cream, we are going to turn up our heat to high and bring it to a boil. Now keep an eye on it because cream can boil over really easily, so that's why I'm using a nice wide pot here. We are going to boil this for about 5 minutes to reduce it slightly; it will just thicken up a little.

Add Fresh Clams and Parsley

At this point we are going to toss in the fresh clams and give that a stir, these are only going to take a few minutes to open. I'm also going to add 2 Tablespoons of freshly chopped parsley and at that point, our sauce is basically done.

Create a Liaison to Thicken the Sauce

While that's happening, we're going to prep an egg yolk. I'm going to put it into a ramekin and add about a 1/4-cup of the hot sauce, I'm going to mix this until combined. This is called a liaison and this will slightly thicken our finished sauce. OK as soon as we see our clam shells start to open, I'm going to turn off the heat and quickly stir in the egg mixture. Don't worry if the clams aren't quite done, they are going to finish cooking when we stir in our pasta.

Cook the Linguine

All right, so we are going to boil our linguine 2 minutes less than the package directions. The reason is we want our pasta to finish cooking in the clam sauce. So we are going to drain it really well and then we are going to dump it into the clam sauce mixture, give it a really good mix and then quickly throw on the lid. We are going to let that sit for about 2 minutes, everything is going to finish cooking and the pasta will soak up the delicious clam sauce.

Mix Linguine with Clam Sauce

I'm going to use a nice big, wide bowl and then you'll want to spoon over that amazing sauce. I like to finish with some fresh parsley. I hope you give this delicious, easy linguine with clam sauce recipe a try, enjoy!

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