Steve’s Linguine and Clam Sauce
By Marcus Weiner with Fish Alaska
Steve’s Linguine and Clam Sauce is a recipe that was passed on to me by my dad. Our family would devour it every time he made it and it quickly became a favorite dinner. My spin on his recipe is to use freshly harvested razor clams.
8 cans (6.5 ounces per can) or 2 lbs of fresh, chopped razor clams
¼ c olive oil
2 cloves garlic, finely chopped
1 large yellow onion, finely chopped
2 tbsp fresh parsley, finely chopped
½ c dry white wine
16 oz clam juice (only use if you use fresh clams)
2 lbs fresh or boxed linguine
Parmesan cheese, coarsely grated
Salt and pepper to taste
In a large frying pan, sauté onion for three minutes in olive oil on medium heat. Add garlic and continue to sauté for three more minutes, being careful not to burn the garlic. Deglaze pan with dry white wine and simmer for about five minutes, allowing the alcohol to cook off. Add half of the clam juice (either from 4 of the cans, or 8 ounces) and cook for about 20 minutes. Add remainder of clam juice, clams, parsley, salt and pepper; simmer on medium for about five minutes. Overcooking the clams will make them rubbery. At the same time, in a large pot, bring salted water to a boil and cook linguine until al dente.
To plate, mound a pile of linguine and cover generously with clam sauce. Finish with fresh, coarsely ground parmesan cheese. Consider serving with toasted garlic bread and a Caesar salad.