Linguine with Clam Sauce
Linguine with Clam Sauce Recipe by Melissa Norris
Makes 4 servings
Last summer we had a great time running across to the west side of Cook Inlet to dig razor clams with Ernie Kirby and his son/captain Brian from Bottom Line Charters. It was a fun day spent with two of my favorite-ever Fish Alaska team mates Mele and Russell.
The cleaning afterwards was the real work! We put a lot of care into the cleaning and then vacuum sealed them with our awesome LEM MaxVac Pro and the razor clams taste great almost 8 months later.
All our hard efforts paid off once I whipped up this linguine with clam sauce recipe inspired by my dad’s love of this dish. My almost-five-year-old crushed a plate of this for dinner the other night.
Ingredients: Linguine with Clam Sauce
- 12 oz razor clam, well cleaned, chopped fine
- 1/8 cup olive oil, plus extra for finishing
- 8 garlic cloves, minced
- 1/2 cup white onion, chopped fine
- 1/2 cup clam juice
- 1/2 cup dry white wine
- 2-3 tbsp fresh parsley, chopped fine
- 2-3 tbsp fresh basil, chopped fine
- 16 oz linguine
- 1/8 cup parmesan cheese, shredded
Directions
- Boil a pot of salted water over medium heat for the pasta. Cook until al dente.
- While your pasta is cooking prepare the sauce. Bring a large saute pan to medium-high heat. Add the olive oil, garlic and onion and cook until golden. Add the clams, clam juice and white wine and bring to a boil. Cover and simmer on low for 8 minutes or until clams are cooked through.
- To serve linguine with clam sauce: plate pasta, tossed with hearty serving of sauce and topped with a big pinch of fresh parsley, big pinch of fresh basil, big pinch of Parmesan cheese and drizzled with the best olive oil you can get.
Melissa Norris is Publisher of Fish Alaska and Hunt Alaska magazines.
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