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i was planning on making this for dinner tomorrow night, but there is no serving amount, I have four people in my family and wonder if it will be enough to feed everyone?
Hi, Abby! Right up at the top of the recipe instructions it says it will serve 6-8 people, so that should be plenty! Let us know how everyone likes it! Thanks for your question.
I made this last night and it was DELISH!! I also added more garlic as we can never get enough. Thank you!
Another great recipe, just got done cooking it for my Family and they loved it. I only thing that I did differently was add a little more garlic, seems you can never get enough garlic.
This is one of my very favorite Italian dishes. I make it similarly but sometimes add some anchovies into the sauce (mash them up; they just give it a deeper flavor) and some crushed red pepper.
Or I just toss the clams and pasta with garlic and oil. Either way — yum!
Excellent recipe! We had it last night, prepared to the letter, and it rocked.
Regarding the anise notes, traditional beurre escargot, served on Escargots a la Bourguignonne, has a notable Pernod, Absinthe, or Anisette presence, which really makes the whole butter/garlic/shallot thing come together. Of course, I will gobble licorice if it is available to me, so I cannot claim that it overcomes any prejudice on my part. . . .
I definitely prefer the clams with red sauce. Also very good with mussels, shrimp, or any combination of the three. I definitely love the seafood paired with linguini – for some reason that pasta shape just tastes the best with seafood!
Here is another white clam sauce rcp:
Linguini with White Clam Sauce
Some people prefer a thinner sauce. For thickening, I use potato starch which I store in the freezer. It has a higher heat point than arrowroot or cornstarch so it doesn’t breakdown when simmering. It also helps the sauces remain translucent; whereas flour creates a more muddied appearing sauce.
Here is my version of white clam sauce- admittedley a purist version- but soooo good. It is posted on my blog.
Both the taste of the fresh clams and the deeper flavor of the canned clams and broth make this dish delicious. All fresh clams in this dish is too “light” and all canned is boring.
6 cloves of garlic thinly sliced
2 bottles of clam juice
one can of canned clams
2 dozen fresh little necks (let fishmonger open them) with the reserved juice-
½ cup of fresh parsley chopped – can’t have too much parsley
1 lb of linguine (Barilla is a good choice)
fresh bread – toasted if you like
roasted peppers – optional but the best when served nice and cold alongside the linguine
start water for linguine- a big pot with plenty of water and add a bottle of clam juice and some olive oil and salt
slice and rough mince 6 cloves of garlic
add to heated pan about 1/4 cup olive oil (enough oil to cover a sauce fry pan generously)
be careful not to burn the garlic
once the garlic looks soft, (feel free to have some wine while waiting),
add the reserved juice from 2 dozen fresh little necks, and the
juice from the can of clams (reserve clams)
and the second bottle of clam juice- simmer allowing it all to get to know each other and reduce a bit.
once the pasta water is boiling rapidly and while in the meantime the clams and garlic are getting to know each other,
add the fresh clams and the canned clams to the simmering clam juice and bring to the boil just a few minutes to cook the raw clams.
Cook the pasta al dente….very al dente… and when done combine all the ingredients in a big bowl, sprinkling the parsely on top. It should be juicy and will be delicious.
Please do not add cheese!
I love fennel with pasta.
Usually I do a wine butter sauce, but the tomato looks just lovely…
I do my linguine with clam sauce with proscuitto sometimes…
Ohhhh this looks incredible. Will be making it next week! We have always preferred white clam sauce (no cream or wine, just onion, garlic, basil, clam juice and clams, plus a dash of crushed red pepper)because all the red sauce I’ve ever tried overwhelmed the clams and had a bitter taste. The fennel and ouzo sound like just the ticket to brighten up the flavor. Good thinking! Love your blog! You’ve never let me down yet!
There’s just the two of us in my household, so can this recipe be frozen for later use?
Great question. I haven’t frozen this yet, but I think tomato sauces do freeze well. Perhaps you could freeze the sauce you don’t eat and just make enough pasta for one meal? Or just make half a recipe. ~Elise
Licorice sounds interesting. I use star anise in cooking sometimes and its great unless I use too much by mistake. This may sound unusual but I have tried curried clams/mussels (dry curry) and its fantastic!